Protein Swap | Spicy Thai Peanut Chicken Stir-Fry
with Garlic Rice
Cooking time
25 minutes
Servings
2/4
Calories
700 /serving
The purpose of this Thai peanut sauce is to take your taste buds to a happy place. Rounded out with coconut curry and lime, it’s got your midweek meal fix covered—along with every piece of tender chicken and bok choy on your plates.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Garlic clove
- 1 Lime
- 1 Scallion
- 225g Baby bok choy
- 10g Brown sugar
- 160g Jasmine rice
- 60ml Coconut curry sauce
- 30g Peanut butter
- 15ml Sambal oelek
Contains: Mustard • Peanuts • Sulphites
You will need:
Large high-sided pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
21 g
Saturated Fat
5 g
Sodium
530 mg
Total Carb
82 g
Sugars
10 g
Protein
45 g
Fibre
4 g
Preparation
Cook the rice
- Mince the garlic.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Start the chicken
- Pat the chicken dry and cut into bite-size pieces; season with S&P.
- In a large, high-sided pan, heat a generous drizzle of oil on medium-high.
- Add the chicken and cook, turning occasionally, 3 to 4 min., until partially cooked.
Mise en place
- Meanwhile, remove the root ends of the bok choy; roughly chop.
- Halve the lime; juice ½ and cut the remaining ½ into wedges.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- In a small bowl, make the sauce by combining the coconut curry sauce, peanut butter, sambal oelek (add ½ for medium spicy), white bottom of the scallion, brown sugar, lime juice, ¼ cup water (double for 4 portions) and S&P.
Finish the chicken & cook the bok choy
- To the pan, add the bok choy and cook, stirring occasionally, 2 to 3 min., until beginning to soften.
- Add the sauce and cook, 1 to 2 min., until the chicken* is cooked through and the sauce has slightly thickened.
- If the sauce seems dry, gradually add 2 tbsp water until you achieve your desired consistency.
Plate your dish
- Divide the rice between your plates.
- Top with the chicken, bok choy and sauce.
- Garnish with the green top of the scallion and lime wedges. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
