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Korean-Style Chicken & Miso-Glazed Baby King Oyster Mushrooms

with Baby Bok Choy & Jasmine Rice

Cooking time

30 minutes




650 /serving

With their cute beige caps and wide fleshy stems, baby king oyster mushrooms have a meaty texture and pleasantly mild flavour—the mini size means all you need to do is halve them before tossing them into a pan for a browning and glazing with an umami-forward mixture of miso, mirin and soy. You’ll plate those glistening mushrooms alongside brightly spiced pan-seared chicken and gently softened baby bok choy. Give the fragrant jasmine rice a final fluff so it’s fit for royal company.

We will send you:

  • 4 Chicken thighs (or 2 chicken breasts; or 4 bone-in chicken thighs; or 2 bone-in chicken legs; or 6 chicken drumsticks)
  • 1 Garlic clove
  • 1 Scallion
  • 170g Baby bok choy
  • 115g Organic baby king oyster mushrooms
  • 157g Jasmine rice
  • 15ml Mirin
  • 15ml Rice vinegar
  • 15ml Soy sauce (low sodium)
  • 15g Red miso paste
  • 12g Savoury Seoul-Style spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Sesame, Soy, Sulphites, Wheat

You will need:

Medium pot
Medium pan
Large pan
Olive oil
Salt & pepper
Total Fat
15 g
Saturated Fat
3 g
1820 mg
Total Carbs
81 g
8 g
44 g
6 g
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Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ½ cups water and ½ tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and 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. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Mince the garlic. Quarter the baby bok choy. Halve the baby king oyster mushrooms lengthwise; in a medium bowl, toss the mushrooms with a drizzle of oil and season with ½ the spice blend. In a small bowl, make the miso glaze by combining the miso, rice vinegar, mirin, soy sauce and 1 tbsp water (double for 4 portions); stir until combined.
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Cook the chicken
In a medium pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with S&P and the remaining spice blend. Add the chicken thighs* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through (if you received a different cut of chicken, find your alternate cooking method at Transfer the cooked chicken to a plate.
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Sauté & glaze the mushrooms
In a large pan, heat a thin layer of olive oil on medium-high. Add the baby king oyster mushrooms to the pan and season with S&P. Sauté, stirring occasionally, 3 to 4 minutes, until browned. Add as much white bottom of the scallion as you’d like and the miso glaze; cook, 1 to 2 minutes, stirring well, until the mushrooms are nicely coated in the glaze. Transfer the mushrooms to a bowl and set aside in a warm spot. Wipe out and reserve the pan.
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Sauté the baby bok choy
In the same pan, heat a drizzle of oil on medium-high. Add the baby bok choy and garlic; sauté, stirring frequently, 2 to 3 minutes, until wilted. Season with S&P to taste.
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Plate your dish
Divide the rice and baby bok choy between your plates. Top with the chicken and miso-glazed baby king oyster mushrooms. Garnish with as much green top of the scallion as you’d like. Bon appétit!

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