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Low carb, ready in 15 min!
Dairy Free

Soy-Ginger Chicken Thighs

with Sesame Bok Choy & Broccoli

Cooking time

20 minutes




680 /serving

This keto-friendly recipe serves up a generous portion of chicken thighs along with charred bok choy and broccoli. These greens are full of potassium, vitamin C and folic acid; we toss them in soy sauce, sesame oil and our signature spice blend before roasting to perfection. The poultry is pan cooked and coated in a thick soy-ginger sauce. Everything is garnished with scallions for a fresh and subtle finish to a meal that you’ll feel great (about) eating!

We will send you:

  • 6 Chicken thighs (High protein serving)
  • 200g Broccoli florets
  • 15ml Ginger paste
  • 340g Baby bok choy
  • 50g Sliced scallions
  • 30ml Soy sauce (low sodium)
  • 30ml Rice vinegar
  • 15ml Sesame oil
  • 9g Cornstarch
  • 7.5g Soy-ginger chicken spice blend (black & white sesame seeds, dehydrated vegetables (garlic, carrots, green bell pepper, red bell pepper), sea salt, seaweed, ginger, sunflower oil, lemongrass, crushed Cayenne pepper)

You will need:

Large pan
Sheet pan
Salt & pepper
Parchment paper
Total Fat
38 g
Saturated Fat
7 g
1560 mg
Total Carb
25 g
9 g
58 g
6 g
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Roast the vegetables
Preheat oven to 450°F. On a lined sheet pan, toss the broccoli, bok choy and ½ the scallions with ½ the soy sauce, ½ the sesame oil and a drizzle of oil; season with the spice blend and S&P. Toss to coat and arrange in a single, even layer (use a second sheet pan, if necessary). Roast in the oven, flipping halfway through, 10 to 12 minutes or until tender when pierced with a fork.
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Cook the chicken
While the vegetables cook, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with S&P. Add the chicken to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked though.
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Make the sauce
In a small bowl, combine the cornstarch and ¼ cup of water (double for 4 portions). To the pan of chicken, add the ginger, vinegar, remaining sesame oil and soy sauce, and cornstarch-water mixture. Bring to a simmer and cook 2 to 3 minutes, occasionally spooning the sauce over the chicken, until the sauce has thickened and the chicken is coated; season with S&P to taste.
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Plate your dish
Divide the sesame roasted vegetables, chicken and sauce between your plates. Garnish with the remaining scallions. Bon appétit!

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