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Crispy Chicken Thighs with Sesame Kohlrabi Slaw

over Ginger Rice

Cooking time

30 minutes




950 /serving

Maybe a lesser known sibling in the healthy brassica family (which also includes broccoli, Brussels sprouts and cauliflower), kohlrabi is a stubby little root vegetable whose bulb is eaten in many different cultures. Some eat it steamed, stewed or sautéed, but many eat it raw, like in this slaw—it’s got a light, crunchy texture and a delicate, watery, nearly sweet flavour that makes it perfect for any salad. Tonight you’ll julienne it before tossing it with cabbage and carrots in a toasted-sesame mayonnaise dressing that’s sheer decadence alongside these crispy Korean-style chicken thighs. Flavour-packed without being spicy, the seasoned chicken will shine against a background of fluffy ginger rice.

We will send you:

  • 4 Chicken thighs
  • 200g Carrots
  • 100g Shredded red cabbage
  • 20g Ginger
  • 1 Scallion
  • 1 Kohlrabi
  • 157g Jasmine rice
  • 30ml Stir-fry sauce
  • 60ml Mayonnaise
  • 18g Cornstarch
  • 15ml Toasted sesame oil
  • 13g Savoury Seoul spice blend (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Egg, Milk, Sesame Seeds, Oyster, Soy, Wheat

You will need:

Medium pot
Medium pan
Total Fat
41 g
Saturated Fat
5 g
1740 mg
Total Carbs
98 g
14 g
44 g
8 g
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Cook the rice
Peel and mince the ginger. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the ginger and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. 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 let 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. Add ½ the toasted sesame oil and fluff the cooked rice with a fork. Set aside in a warm spot.
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Mise en place
While the rice cooks, peel and julienne the carrots (or thinly slice into rounds if preferred). Peel and julienne the kohlrabi (or halve and thinly slice into half-moons if preferred). Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops.
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Make the sauce
In a medium pan, heat a drizzle of oil on medium-high. Add ½ the white bottoms of the scallion and the remaining ginger. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the stir-fry sauce and 1 tsp water (double for 4 portions) and cook, 30 seconds to 1 minute, until warmed through. Transfer to a large bowl and set aside in a warm spot. Wipe out and reserve the pan.
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Cook the chicken
In the same pan, heat a drizzle of oil on medium-high. Season the chicken with ½ the spice blend. In a large bowl, combine the cornstarch and seasoned chicken; toss to coat thoroughly. Add the coated chicken* to the pan (shaking off any excess) and cook, 4 to 6 minutes per side, until crispy and cooked through. Transfer immediately to the bowl of sauce; toss to coat thoroughly.
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Make the slaw
While the chicken cooks, in another large bowl, combine the mayonnaise and remaining toasted sesame oil; season with the remaining spice blend. Stir to combine thoroughly. Add the kohlrabi, carrots, cabbage and as many of the remaining white bottoms of the scallion as you’d like. Toss to combine thoroughly.
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Finish & serve
To the pot of rice, add up to ½ the green tops of the scallion (to taste). Stir to combine. Divide the ginger rice between your plates. Top with the crispy chicken and sesame kohlrabi slaw. Garnish with as many of the remaining green tops of the scallion as you’d like. Bon appétit!

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