Peanut-Soy Chicken
over Rice with Asian Greens & Marinated Cucumber Salad
Cooking time
30 minutes
Servings
2/4
Calories
850 /serving
Dive into some Asian flavour combinations tonight with this tasty dish, made in just half an hour—that’s less time than it took us to get dressed this morning. Crunchy toasted peanuts are the star of this salty-sweet sauce, which you’ll pour liberally over juicy chicken and a bed of pillowy jasmine rice spiked with fresh sautéed garlic. On the side, let’s serve crunchy cucumbers, spiced and quick-marinated in rice vinegar, for kicks.
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)
- 2 Garlic cloves
- 2 Scallions
- 2 Cucumbers
- 225g Yu choy (or gai lan)
- 157g Jasmine rice
- 30ml Sweet soy sauce
- 50g Peanuts
- 15ml Rice vinegar
- 12g Sichuan Flavours spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Peanuts, Sesame seeds, Soy, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper
Total Fat
34 g
Saturated Fat
6 g
Sodium
1160 mg
Total Carb
86 g
Sugars
10 g
Protein
49 g
Fibre
7 g
Preparation
Cook the rice
Mince the garlic. Place the rice in a strainer and rinse until the water runs clear. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and cook, stirring, 30 seconds to 1 minute, until fragrant. Add the rice, 1 ½ cups water (double for 4 portions) 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.
Cook the chicken
While the rice cooks, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ⅓ of the spice blend and S&P. 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 www.makegoodfood.ca/chicken). Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
Mise en place
While the chicken cooks, cut off and discard the bottom inch of the yu choy stems; roughly chop the leaves and stems. Quarter the cucumbers lengthwise, then roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a medium bowl, combine the cucumbers, up to ½ the white bottoms of the scallions (to taste), ½ the rice vinegar and a drizzle of oil; season with ½ the remaining spice blend. Set aside to marinate while you complete the next steps.
Sauté the yu choy
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the remaining garlic and white bottoms of the scallions. Cook, stirring occasionally, 30 seconds to 1 minute, until fragrant. Add the yu choy and cook, stirring frequently, 2 to 3 minutes, until wilted; season with the remaining spice blend. Transfer to a bowl and set aside in a warm spot. Wipe out and reserve the pan.
Toast the peanuts & make the sauce
In the same pan, heat a drizzle of oil on medium. Add the peanuts and cook, stirring frequently, 1 to 2 minutes, until fragrant. Transfer ⅓ of the peanuts to a bowl and set aside. To the pan of toasted peanuts, add the sweet soy sauce, remaining vinegar and 3 tbsp water (double for 4 portions); season with S&P to taste. Cook, 1 to 2 minutes, until the sauce has thickened.
Plate your dish
Divide the garlic rice between your plates. Top with the yu choy and the chicken. Spoon the peanut-soy sauce over the chicken. Garnish with as many of the green tops of the scallions as you’d like. Top the cucumber salad with the reserved toasted peanuts and serve on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
