Sweet Lemongrass Chicken
with Crunchy Salad & Jasmine Rice
Cooking time
25 minutes
Servings
2/4
Calories
930 /serving
Lemongrass, how do we love thee? Let us count the ways: perfumed, citrusy, floral, pungent… That unmistakable Southeast Asian flavour soars when mixed with sesame seeds and hoisin as a coating for roasted chicken. Edamame-dotted rice and a refreshing salad take it even higher.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 100g Radishes
- 2 Cucumbers
- 15g Minced lemongrass
- 160g Jasmine rice
- 15ml Apple cider vinegar
- 60ml Hoisin sauce
- 150g Edamame (or green peas)
- 9g Black & white sesame seeds
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Aluminum foil
Medium pot
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
37 g
Saturated Fat
5 g
Sodium
1960 mg
Total Carb
100 g
Sugars
24 g
Protein
50 g
Fibre
6 g
Preparation
Cook the rice
- Preheat the oven to 450°F.
- In a medium pot, combine 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.
- Add the edamame and fluff the rice.
Prepare the chicken
- Meanwhile, pat the chicken dry; season with ¾ of the spices and S&P.
- In a large bowl, combine the lemongrass, sesame seeds, hoisin and a drizzle of oil.
- Add the chicken; toss well.
Roast the chicken
- Arrange the chicken* on a lightly oiled foil-lined sheet pan and roast, flipping halfway, 20 to 24 min., until cooked through.
- Switch the oven to broil, 2 to 3 min., if extra colour is desired.
Make the salad
- Meanwhile, halve the cucumbers lengthwise; cut crosswise into ½ inch pieces.
- Cut the radishes into ½ inch wedges.
- In a medium bowl, combine the vinegar, remaining spices and 3 tbsp oil (double for 4 portions).
- Add the cucumbers, radishes and S&P; toss well.
Plate your dish
- Divide the rice between your plates.
- Top with the chicken.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
