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Seared Lemongrass Chicken

with Sesame Asian Greens & Roasted Radishes

Cooking time

25 minutes




440 /serving

Let the lingering fragrances of Southeast Asian cooking warm the kitchen this week. You’ll toss together a speedy marinade and let the chicken bask in flavours of lemongrass, soy and ginger before it hits the pan. Meanwhile in the oven, sliced Asian greens and chunky radishes melt to tender with heady aromatics and toasted sesame oil. In no time, it will all be ready to plate with a few radish slices on top for refreshing crispness.

We will send you:

  • 2 Chicken breasts (or 380g chicken fillets; high-protein serving)
  • 120g Radishes
  • 15ml Minced garlic
  • 15ml Ginger paste
  • 225g Baby bok choy
  • 15ml Toasted sesame oil
  • 15ml Soy sauce (low sodium)
  • 5g Minced lemongrass
  • 10g Spicy Memories of Shanghai spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass, crushed cayenne pepper)

Contains: Sesame, Soy, Wheat

You will need:

Medium pan (non-stick if possible)
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
22 g
Saturated Fat
4 g
730 mg
Total Carbs
13 g
3 g
47 g
4 g
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Quick-marinate the chicken
Preheat the oven to 450°F. In a large, shallow bowl, combine the lemongrass, soy sauce, ½ the garlic, ½ the ginger and ½ the toasted sesame oil; season with ½ the spice blend and pepper. Pat the chicken dry with paper towel; add the chicken to the bowl and thoroughly coat with the marinade. Cover and set aside to marinate in the fridge for 10 minutes.
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Mise en place
While the chicken marinates, halve ⅔ of the radishes (or quarter if large). Thinly slice the remaining radishes. Halve the baby bok choy lengthwise (or quarter if large).
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Roast the vegetables
On a lined sheet pan, toss the baby bok choy with the halved radishes, and the remaining ginger, garlic and toasted sesame oil; season with the remaining spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 18 to 20 minutes, until browned and tender when pierced with a fork.
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Cook the chicken
While the vegetables roast, in a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Take the chicken out of the fridge and remove from the marinade, shaking off any excess and discarding any remaining marinade. 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 nicely browned and 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
Place the sliced radishes in a small bowl; drizzle with olive oil and season with S&P to taste. Divide the finished chicken and vegetables between your plates. Garnish the chicken with the seasoned radish slices. Bon appétit!

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