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Ready in 30 minutes

Miso-Ginger Chicken

with Sautéed Baby Bok Choy & Cabbage

Cooking time

30 minutes




580 /serving

Morsels of juicy chicken, tender-crisp veggies and a soft mound of rice. Add it all up and you’ve got one of those can’t stop, won’t stop family meals. You’ll cut the chicken breasts into bite-size pieces and brown them, before coating them in a wonderful mixture of miso, ginger and stir-fry sauce. To complete, sautéed baby bok choy and shredded cabbage join always-comforting jasmine rice studded with scallion tops.

We will send you:

  • 4 Chicken breasts
  • 20g Ginger
  • 2 Scallions
  • 340g Baby bok choy
  • 150g Shredded green cabbage
  • 320g Jasmine rice
  • 90ml Stir-fry sauce
  • 15g White miso paste
  • 30g Vegetable demi-glace
  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Milk, Sesame, Oysters, Soy, Wheat

You will need:

Medium pot
Large pan
Total Fat
8 g
Saturated Fat
2 g
1320 mg
Total Carb
78 g
8 g
47 g
3 g
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Cook the rice
In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 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 keep warm.
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Mise en place
Meanwhile, remove the root ends of the bok choy; cut into 1-inch pieces. Thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the ginger. Pat the chicken dry with paper towel; cut into bite-size pieces. In a large bowl, combine ½ the miso, a generous drizzle of oil and ⅔ of the spices. Add the chicken; toss well.
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Cook & glaze the chicken
In a small bowl, make the glaze by combining the ginger, demi-glace, stir-fry sauce and remaining miso. Heat a large, dry pan on medium. Cook the chicken, turning occasionally, 8 to 10 min., until browned. Add the glaze and cook, stirring frequently, 1 to 2 min., until the chicken* is glazed and cooked through. Transfer to a bowl. Wipe out and reserve the pan.
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Sauté the vegetables
In the same pan, heat a drizzle of oil on medium. Sauté the white bottoms of the scallions, 1 to 2 min., until fragrant. Add the bok choy and cabbage. Sauté, 3 to 4 min., until crisp-tender; season with the remaining spices.
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Finish & serve
To the pot of rice, add ½ the green tops of the scallions; stir well. Divide the rice between your plates. Top with the vegetables and chicken. Garnish with the remaining green tops of the scallions. Bon appétit!

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