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Easy prep

Crunchy Coconut Chicken

over Fresh Noodles with Lemongrass & Ginger

Cooking time

20 minutes




850 /serving

The contrast of textures in this dish is masterful. The crunchy chicken crust made from shredded coconut reveals a juicy, tender middle, and when you take a bite with the slippery Shanghai noodles too, dressed in a ginger-and-lemongrass infused sauce—yowza! The final piece of the puzzle is the sautéed yu choy, with its leaves practically designed to carry the snappy sauce to your taste buds. Restaurants ain’t got nothing on you.

We will send you:

  • 4 Chicken thighs
  • 15ml Ginger paste
  • 1 Lime
  • 225g Yu choy
  • 30ml Soy sauce (low sodium)
  • 30ml Mirin
  • 15ml Sesame oil
  • 25g Shredded coconut
  • 225g Fresh Shanghai noodles
  • 15g Minced lemongrass
  • 8.5g Coconut chicken & yu choy spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Egg, Sesame Seeds, Soy, Sulphites, Wheat

You will need:

Medium pot
Large pan
Salt & pepper
Total Fat
32 g
Saturated Fat
11 g
1290 mg
Total Carbs
90 g
3 g
51 g
12 g
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Cook the noodles
Bring a medium pot of salted water to a boil. Add the noodles to the pot of boiling water. Cook, 5 to 7 minutes, until al dente (still slightly firm to the bite). Drain the noodles, drizzle with oil to prevent sticking and set aside in a warm spot.
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Cook the chicken
While the noodles cook, in a large pan, heat a generous drizzle of oil on medium. Pat the chicken dry with paper towel; season with ½ the spice blend and S&P. Coat the top side of each chicken thigh with the coconut; pat to adhere. Add the chicken* to the pan and cook, coconut side down, partially covered, 4 to 6 minutes. Flip and cook, 4 to 6 minutes, until cooked through. Transfer to a plate. Wipe out and reserve the pan.
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Mise en place
While the chicken cooks, cut off and discard the bottom ½ inch of the yu choy stems; cut the yu choy into 1-inch segments. Juice the lime.
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Cook the yu choy
In the reserved pan, heat the sesame oil on medium. Add the lemongrass and as much of the ginger as you’d like. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the yu choy, soy sauce, mirin, 1 tbsp lime juice (double for 4 portions) and 2 tbsp water (double for 4 portions); season with the remaining spice blend. Cover and cook, stirring occasionally, 2 to 3 minutes, until the yu choy is tender; season with S&P to taste and as much of the remaining lime juice as you’d like.
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Finish & plate your dish
To the pan of yu choy, add the noodles. Cook, stirring frequently, 1 to 2 minutes, until combined. Divide the finished noodles between your plates. Top with the coconut chicken. Bon appétit!

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