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Chicken Breasts with Maple-Soy Glaze

Garlic-Sautéed Bok Choy Tips & Sticky Rice

Cooking time

25 minutes




630 /serving

Maple syrup and soy sauce make magic together. They’re definitely the ultimate sweet and salty duo for glazing these chicken breasts, which deepen in flavour and colour as you sear them on the stovetop. On the veg front, bok choy tips and zucchini are aromatized with garlic and Asian-inflected spices. Everything settles in on a bed of sticky rice so you can settle down for a supper that satisfies each and every taste bud.

We will send you:

  • 2 Chicken breasts
  • 2 Garlic cloves
  • 2 Scallions
  • 1 Zucchini
  • 340g Baby bok choy
  • 157g Calrose rice
  • 15ml Maple syrup
  • 30ml Rice vinegar
  • 30ml Soy sauce (low sodium)
  • 11g Sweet Asian Aromatics spices (brown sugar, sea salt, white sesame seeds, garlic, onion, ginger, black pepper)

Contains: Sesame, Soy, Wheat

You will need:

Small pot
Medium pot
Medium pan
Large high-sided pan
Salt & pepper
Total Fat
9 g
Saturated Fat
2 g
1660 mg
Total Carb
86 g
16 g
49 g
5 g
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Cook the rice
Place the rice in a strainer and rinse under cold water, agitating it for 1 min., until the water runs clear. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 18 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add 1 tbsp vinegar (double for 4 portions). Fluff and set aside in a warm spot.
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Make the glaze
While the rice cooks, mince the garlic. In a small pot, combine the maple syrup, soy sauce, ½ the garlic and the remaining vinegar; season with ⅓ of the spices. Heat, on medium, 1 to 2 min., until boiling. Reduce the heat to low and simmer, 5 to 7 min., until slightly reduced and the flavours have combined. Set aside in a warm spot.
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Cook the chicken
While the glaze simmers, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the remaining spices and pepper. Cook, partially covered, 6 to 8 min. per side, until cooked through.
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Mise en place
While the chicken cooks, remove the stem ends of the bok choy; halve lengthwise (or quarter if large). Halve the zucchini lengthwise; thinly slice into ¼ inch half-moons on an angle. Remove the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
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Sauté the vegetables
In a large, high-sided pan, heat a drizzle of oil on medium-high. Sauté the remaining garlic and the white bottoms of the scallions, stirring frequently, 30 sec. to 1 min., until fragrant. Add the zucchini and bok choy. Sauté, stirring occasionally, 3 to 5 min, until beginning to soften and brown; season with the remaining spices and S&P.
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Finish & serve
To the pan of chicken, add the glaze; flip several times to coat with the sauce. Divide the rice and chicken (slice beforehand if desired) between your plates. Top the rice with the vegetables. Garnish with the green tops of the scallions. Bon appétit!

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