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Dinner to lunch

Dinner + Lunch Combo: Peanut & Citrus Chicken

over Bok Choy & Sticky Rice + on Ciabatta with Radish Slaw

Cooking time

25 minutes

Servings

2/4

Calories

720 /serving

Cook once, eat twice! With our Dinner + Lunch Combo recipe option, you’ve got the evening covered plus all the ingredients set to go for a midday meal the next day. Rich peanut butter, sharp citrus, smooth mayo and spices come together to make a mouth-watering marinade for these chicken thighs. They’re ever so succulent served warm over sticky rice with the faint crunch of hoisin-sautéed baby bok choy. For a killer sandwich, slip the chilled chicken into a toasted ciabatta with a speedy cabbage and radish slaw and mayo hit with hoisin. ***Lunch cooking time: 10 min. Calories: 900/serving. **Nutritional facts: Total fat: 37 g | Saturated fat: 5 g | Sodium: 2000 mg | Total carb: 97 g | Sugars: 12 g | Protein: 50 g | Fibre: 4 g. *See below for dinner nutritional facts.

We will send you:

  • 8 Chicken thighs
  • 200g Shredded napa cabbage
  • 2 Limes (or lemons)
  • 340g Baby bok choy
  • 90g Purple ninja radishes
  • 157g Calrose rice
  • 60ml Mayonnaise
  • 45ml Hoisin sauce
  • 60g Peanut butter
  • 2 Ciabatta rolls
  • 19.5g Savoury Seoul-Style spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, paprika extract, ginger, black pepper)

Contains: Eggs, Peanuts, Sesame, Soy, Wheat, Barley

You will need:

Medium pot
Large pan
Zester
Peeler
Olive oil
Oil
Salt & pepper (S&P)
Total Fat
23 g
Saturated Fat
4 g
Sodium
1280 mg
Total Carb
79 g
Sugars
9 g
Protein
48 g
Fibre
6 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 1 ¾ 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. Fluff and set aside in a warm spot; season with S&P.
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Mise en place
Zest and juice the limes. Peel and cut the radishes into matchsticks. Cut the bottom ¼ inch off the bok choy; separate the leaves. In a large bowl, make the marinade by combining the peanut butter, lime zest, ½ the lime juice and ½ the mayo; season with ½ the spices and S&P. Pat the chicken dry with paper towel; add to the marinade. Toss well. Set the radishes and remaining lime juice aside in the fridge for lunch.
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Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Cook the chicken*, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan. Set ½ the chicken aside in the fridge for lunch.
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Dinner: Sauté the bok choy & serve
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the bok choy, 2 to 3 min., until wilted. Add ½ the hoisin and toss until coated; season with ½ the remaining spices and S&P. Divide the rice and bok choy between your plates. Top with the chicken. Bon appétit!
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Lunch: Make the slaw
When you’re ready for lunch, in a large bowl combine the cabbage, radishes, remaining lime juice and a drizzle of olive oil; season with the remaining spices and S&P.
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Lunch: Assemble & serve
Cut the ciabatta in half lengthwise and warm in the toaster. In a small bowl, combine the remaining hoisin and mayo. Divide the ciabatta bottoms between your plates and spread with the hoisin mayo. Top with the remaining chicken, the slaw and the ciabatta tops. Serve any remaining slaw on the side. Bon appétit!

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