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Pan-Seared Chicken Breasts with Carrot-Ginger Sauce

Sautéed Vegetables & Basmati Rice

Cooking time

30 minutes




620 /serving

Bring big, bright flavours to the table with this easy-as-a-charm chicken dinner: ginger, citrus, coconut and sweet spiced sesame seeds light up the night with Asian accents. Tender-crisp sautéed baby bok choy and zucchini sit pretty with juicy slices of pan-cooked chicken breasts on top of fluffy basmati rice. Everyone’s going to love this original sauce, magicked up from carrot juice, ginger paste and coconut milk for a silky final polish.

We will send you:

  • 4 Chicken breasts
  • 15ml Ginger paste
  • 1 Lime (or lemon)
  • 1 Zucchini
  • 340g Baby bok choy
  • 165ml Coconut milk
  • 315g Basmati rice
  • 60ml Carrot juice
  • 22g Sweet Asian Aromatics spices (brown sugar, sea salt, white sesame seeds, garlic, onion, ginger, black pepper)

Contains: Sesame

You will need:

Medium pot
Large pan
Salt & pepper
Total Fat
15 g
Saturated Fat
7 g
580 mg
Total Carbs
73 g
4 g
46 g
5 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 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 ends of the baby bok choy; roughly chop the leaves crosswise. Halve the zucchini lengthwise, then slice crosswise on an angle into ¼ inch half-moons. Zest and cut the lime into 6 wedges.
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Sauté the vegetables
In a large pan, heat a generous drizzle of oil on medium-high. Add the baby bok choy and zucchini. Sauté, stirring occasionally, 4 to 6 minutes, until the vegetables are crisp-tender; season with ⅓ of the spice blend and S&P to taste. Transfer to a plate and set aside in a warm spot. Reserve the pan.
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Cook the chicken
In the same pan, heat a drizzle of oil on medium-high. Pat the chicken breasts dry with paper towel; season with ½ the remaining spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the chicken rest for 5 minutes before slicing it against the grain.
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Make the carrot-ginger sauce
In the reserved pan of fond, heat a drizzle of oil on medium. Add the ginger and remaining spice blend; cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the carrot juice and cook, stirring frequently, 1 to 2 minutes, until slightly reduced. Add the coconut milk and cook, stirring occasionally, 2 to 3 minutes, until combined. Off the heat, add the juice of 1 lime wedge; season with S&P to taste and stir to combine.
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Finish & serve
To the pot of rice, add the juice of 1 remaining lime wedge and as much lime zest as you’d like; season with S&P and stir to combine. Divide the finished rice and sautéed vegetables between your plates. Top with the sliced chicken. Spoon the carrot-ginger sauce over the chicken. Garnish with the remaining lime wedges. Bon appétit!

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