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Pan-Seared Chicken with Charred Scallion Sauce

Roasted Vegetables & Jasmine Rice

Cooking time

30 minutes




720 /serving

One small step for a cook—simply charring the scallions in a pan—one giant leap for flavour! You’ll combine the darkened scallions with toasted sesame oil, mirin, ponzu and citrus juice to make the delectable sauce that gives this dish its Japanese inflections. For a graceful presentation, carrots and broccoli florets are sliced lengthwise, and gorgeously browned before serving with fluffy long-grained rice. The final step: drizzle the sauce over pan-seared chicken seasoned with our Rising Sun spice blend.

We will send you:

  • 4 Chicken breasts (or 640g chicken fillets)
  • 300g Carrots
  • 2 Garlic cloves
  • 2 Scallions
  • 1 Lime (or lemon)
  • 1 Broccoli
  • 315g Jasmine rice
  • 60ml Ponzu lime sauce
  • 15ml Toasted sesame oil
  • 60ml Mirin
  • 24g Rising Sun spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Sesame, Soy, Sulphites, Wheat

You will need:

Medium pot
Large pan
Sheet pan
Salt & pepper
Parchment paper
Total Fat
16 g
Saturated Fat
3 g
1200 mg
Total Carbs
93 g
10 g
48 g
11 g
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Cook the rice
Preheat the oven to 450°F. 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, halve the carrots lengthwise. Cut off and discard the bottom inch of the broccoli stem; peel the stem. Cut the broccoli into long, thin florets, including the stem. Finely chop the scallions, discarding the root end. Zest and juice the lime. Mince the garlic.
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Roast the vegetables
On a lined sheet pan, toss the carrots with a drizzle of oil; season with S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 8 to 10 minutes, until beginning to soften. Remove the sheet pan from the oven. Add the broccoli and ½ the garlic; drizzle with oil and season with ½ the spice blend. Toss the vegetables, then arrange in a single, even layer. Return to the oven and continue roasting, 14 to 18 minutes, until the vegetables are tender when pierced with a fork.
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Char the scallions
While the vegetables roast, in a large pan, heat a generous drizzle of oil on medium-high. Add the scallions and cook, stirring occasionally, 2 to 3 minutes, until charred; season with S&P. Add the remaining garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Transfer to a small bowl; 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 dry with paper towel; season with all but a pinch of the remaining spice blend. Add the chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Transfer to a cutting board. Let the chicken rest for 5 minutes before slicing it against the grain.
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Finish & serve
To the bowl of scallions, add the toasted sesame oil, ponzu, mirin and ½ the lime juice; season with the remaining spice blend and stir to combine. To the pot of rice, add the remaining lime juice and as much lime zest as you’d like; stir to combine. Divide the finished rice, roasted vegetables and chicken (slice beforehand if desired) between your plates. Top the chicken with as much scallion sauce as you’d like. Bon appétit!

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