Save yourself a trip to the grocery store with 12 FREE meals! That's 4 meals in each of your first 3 baskets. New clients only Redeem offer
Fresh pre-cut ingredients
Ready in 25 minutes

Spicy Seared Chicken with Ginger-Cashew Sauce

Crispy Onion Rice

Cooking time

25 minutes




820 /serving

Variety is the spice of life—that’s why we always love coming up with creative approaches to cooking chicken. And sometimes spice is the spice of life—so behold the sriracha and ginger in this sauce, evened out with velvety cashew butter for balance. Cooked with the poultry, the turnips transform as they soften, while sliced bok choy get a quick wilt in the same pan. Throw some fried onion into the soy-tinged rice, for a little more variety.

We will send you:

  • 4 Chicken thighs
  • 225g Turnips
  • 200g Sliced bok choy
  • 1 Onion (or shallot)
  • 15ml Ginger paste
  • 165g White rice
  • 15ml Rice vinegar
  • 30ml Soy sauce (low sodium)
  • 45g Cashew butter
  • 15ml Sriracha
  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Sesame, Soy, Sulphites, Cashews, Wheat

You will need:

Medium pot
Large high-sided pan
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
5 g
2040 mg
Total Carb
95 g
16 g
49 g
8 g
a picture
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions), ½ the soy sauce and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and set aside in a warm spot.
a picture
Make the crispy onion
Meanwhile, peel, halve and small-dice the onion. In a large, high-sided pan, heat a generous drizzle of oil on medium-high. Sauté the onion, 3 to 4 min., until browned and crispy. Transfer to a paper towel-lined plate. Wipe out and reserve the pan.
a picture
Mise en place
Meanwhile, peel, halve and finely slice the turnips. In a medium bowl, make the sauce by combining the cashew butter, vinegar, 3 tbsp water (double for 4 portions), the remaining soy sauce, the ginger (start with 1 tsp), sriracha (add ½ for medium spicy) and S&P.
a picture
Cook the chicken & vegetables
Pat the chicken dry with paper towel; season with ½ the spices. In the reserved pan, heat a drizzle of oil on medium-high. Add the chickenturnips and remaining spices. Cook, partially covered, 4 to 6 min. per side, until the chicken* is cooked through and the turnips are tender. In the final 2 min., add the bok choy and S&P; toss well.
a picture
Finish & serve
To the pot of rice, add the crispy onion and S&P; stir well. Divide the rice between your plates. Top with the chicken and vegetables. Spoon the sauce over the chicken. Bon appétit!

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