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Grilled Ginger-Citrus Chicken

over Udon Noodles & Charred Bok Choy Slaw

Cooking time

35 minutes




1010 /serving

Get top grill marks with this zingy recipe. Tender chicken thighs go from the barbecue to the bowl, getting a gorgeous glaze of ginger, orange sauce and citrus zest on the way. Baby bok choy sees some grill time, too, before being chopped and chucked into a sassy slaw with cabbage, carrots and cilantro. Throw these bright elements together over springy udon noodles, and you’re on the honour roll.

We will send you:

  • 4 Chicken thighs
  • 200g Carrots
  • 200g Shredded green cabbage
  • 170g Baby bok choy
  • 1 Bunch of cilantro
  • 15ml Ginger paste
  • 2 Scallions
  • 1 Lime (or lemon)
  • 225g Fresh udon noodles
  • 60ml Orange sauce
  • 13g Asian Aromatics spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, paprika, ginger, black pepper)

Contains: Eggs, Sesame, Soy, Wheat

You will need:

Medium pot
Medium pan
Salt & pepper
Grill pan (or BBQ)
Total Fat
44 g
Saturated Fat
7 g
1180 mg
Total Carbs
106 g
28 g
49 g
7 g
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Mise en place & make the glaze
Heat the BBQ on medium-high, making sure to oil the grill first. Bring a medium pot of salted water to a boil. Zest and juice the lime. Peel and grate the carrots. Halve the baby bok choy lengthwise. Roughly chop the cilantro leaves and stems. Thinly slice the scallions. In a medium pan, heat a drizzle of oil on medium-high. Add ⅓ of the scallions and ½ the ginger; cook, stirring often, 2 to 3 minutes, until fragrant. Off the heat, add ½ the orange sauce, a pinch of cilantro and as much lime zest as you’d like; stir to combine and transfer to a bowl. Wipe out and reserve the pan.
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Grill & glaze the chicken
Pat the chicken thighs dry with paper towel; season with ½ the spice blend and S&P. Add the chicken* to the BBQ (or to a grill pan heated on medium-high with a drizzle of oil) and cook (partially covered if using a grill pan), 8 to 12 minutes, flipping halfway through, until cooked through. Brush ½ the glaze over the chicken and continue to cook, 1 to 3 minutes, until the chicken is thoroughly coated. Remove from the heat and set aside in a warm spot. Wipe out and reserve the grill pan, if using.
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Grill the baby bok choy
Toss the baby bok choy with a drizzle of oil; season with S&P to taste. To the BBQ (or reserved grill pan heated on medium-high with a drizzle of oil), add the baby bok choy, cut-sides down. Grill, flipping once, 3 to 4 minutes, until tender; season with S&P to taste and set aside in a warm spot.
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Boil the noodles
Add the noodles to the pot of boiling water; stir gently to separate. Boil, 6 to 8 minutes, until al dente (still slightly firm to the bite). Drain the noodles thoroughly. Return to the pot and toss with the remaining orange sauce, remaining spice blend and up to ¼ of the remaining cilantro (to taste); set aside in a warm spot.
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Make the slaw
In a large bowl, combine the lime juice, remaining ginger, up to ½ the remaining scallions (to taste) and 3 tbsp oil (double for 4 portions); season with S&P to taste and stir well to combine. Add the charred baby bok choy, cabbage, carrots and up to ½ the remaining cilantro (to taste). Toss well to combine.
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Plate your dish
Divide the noodles between your bowls. Top with the chicken (slice beforehand if desired) and a generous amount of the slaw. Garnish with as many remaining scallions and as much remaining cilantro as you’d like. Bon appétit!

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