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Asian-Style Chicken Bowls with Ground Cherry Vinaigrette

over Garlic-Spiced Rice

Cooking time

30 minutes




840 /serving

Ground cherries, also known as cape gooseberries or strawberry tomatoes, are one of Canada’s tastiest summer crops. They grow plentifully in our climate, and have a versatile, honeyed flavour that’s great in both sweet and savoury dishes—or you can just unwrap their papery exterior and eat them raw! Tonight we’ll enjoy them in a stunning vinaigrette to top a BBQ chicken meal that dives into Asian spices and flavours, including seasoned rice vinegar, soy sauce and fluffy jasmine rice.

We will send you:

  • 4 Chicken thighs (or 2 chicken breasts; or 4 bone-in chicken thighs; or 2 bone-in chicken legs; or 6 chicken drumsticks)
  • 100g Shredded red cabbage
  • 100g Shredded green cabbage
  • 2 Garlic cloves
  • 2 Scallions
  • 1 Cucumber
  • 50g Ground cherries
  • 157g Jasmine rice
  • 30ml Rice vinegar
  • 15ml Sweet soy sauce
  • 7g Honey
  • 8.5g Memories of Shanghai spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Soy, Wheat

You will need:

Medium pot
Large pan
Salt & pepper
Total Fat
35 g
Saturated Fat
6 g
860 mg
Total Carb
88 g
13 g
42 g
5 g
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Cook the rice
Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and cook, 30 seconds to 1 minutes, 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 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot; season with ⅓ of the spice blend.
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Cook the chicken
While the rice cooks, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the remaining spice blend and S&P. Add the chicken thighs* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through (if you received a different cut of chicken, find your alternate cooking method at Brush the sweet soy sauce over the chicken and continue to cook, partially covered, 30 seconds to 1 minute, until glazed. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Mise en place
While the chicken cooks, remove the husks from the ground cherries and trim off the hard tops. Halve the ground cherries. Thinly slice the cucumber into rounds. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
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Make the ground cherry vinaigrette
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add ½ the white bottoms of the scallions and the remaining garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the ground cherries and cook, stirring frequently, 1 to 2 minutes, until fragrant. Transfer to a bowl; add the honey, ⅓ of the rice vinegar and 2 tbsp oil (double for 4 portions); season with S&P to taste. Stir to combine thoroughly.
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Make the slaw
While the vinaigrette cooks, in a large bowl, combine the remaining vinegar and a drizzle of oil; season with the remaining spice blend and S&P to taste. Add both the cabbages, the cucumber and as many of the remaining white bottoms of the scallions as you’d like; toss well.
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Plate your dish
Divide the finished rice between your bowls. Top with the slaw and chicken. Top the chicken with the vinaigrette and garnish the dish with as many of the green tops of the scallions as you’d like. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.