Enjoy $100 OFF, $50 off each of your first 2 baskets. New clients only. Redeem offer
20 minutes

Tamarind BBQ Chicken Bowls

with Garlicky Grilled Asian Greens

Cooking time

20 minutes




650 /serving

Fans of tanginess take note: tamarind is on the case! This tropical fruit has a sweet-sour pulp that you’ll blend with hoisin, honey and ponzu to create a lip-smacking glaze. Brush it over chicken breasts as they cook to tender on the barbecue. Asian greens get a special treatment too, when you coat them in warm garlic oil prior to tossing them on the grill. Meantime, jasmine rice gets ready to receive its guests.

We will send you:

  • 2 Chicken breasts
  • 225g Asian greens (yu choy or gai lan)
  • 2 Garlic cloves
  • 160g Jasmine rice
  • 30ml Hoisin sauce
  • 30ml Ponzu lime sauce
  • 15ml Tamarind paste
  • 7g Honey
  • 8.5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Sesame, Soy, Wheat

You will need:

Medium pot
Salt & pepper (S&P)
Basting brush
BBQ (or 2 grill pans)
Total Fat
13 g
Saturated Fat
3 g
960 mg
Total Carb
89 g
12 g
47 g
6 g
a picture
Cook the rice
Heat the BBQ on high, making sure to oil the grill first. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and ⅓ of the spices; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
a picture
Grill the chicken
Meanwhile, in a medium bowl, make the sauce by combining the hoisin, tamarind, honey and ½ the ponzu. Pat the chicken* dry with paper towel; season with ½ the remaining spices and S&P. Grill on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high, partially covered), 6 to 8 min. on one side, until partially cooked. Flip and brush with the sauce. Grill, 6 to 8 min., until cooked through. Transfer to a cutting board.
a picture
Mise en place
Meanwhile, remove the bottom inch of the gai lan stems. Mince the garlic. In a large bowl, microwave the garlic and 1 tbsp oil (double for 4 portions), 10 to 15 sec., until warmed through. Add the gai lan and remaining spices; toss well.
a picture
Grill the gai lan
Grill the gai lan on the BBQ (or in a second grill pan heated on medium-high), 2 to 4 min. per side, until cooked through. Return to the bowl and toss with the remaining ponzu.
a picture
Plate your dish
Divide the rice between your bowls. Top with the chicken (slice beforehand if desired) and gai lan. Bon appétit!

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