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Low carb, ready in 15 min!
BBQ
Ready in 25 minutes

Thai-Style BBQ Chicken Breasts

with Grilled Bok Choy, Onion & Peanuts

Cooking time

25 minutes

Servings

2/4

Calories

640 /serving

It’s all in the wrist! Fling on that final garnish (with style) and you’ll step this supper up, as pan-toasted peanuts and chopped scallions take the taste and texture over the top. It’s the finishing touch for mouth-watering chicken breasts slick with an Asian-inspired glaze of sweet chili, garlic and ginger, cooked to perfection on the barbecue, and accompanied by grilled to just-soft bok choy and onion. With sides like these, who even cares about carbs?

We will send you:

  • 2 Chicken breasts
  • 15ml Minced garlic
  • 225g Baby bok choy
  • 15ml Ginger paste
  • 2 Scallions
  • 1 Onion (or shallot)
  • 25g Chopped peanuts
  • 45ml Soy sauce (low sodium)
  • 60ml Sweet chili sauce
  • 8.5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Peanuts, Soy, Wheat

You will need:

Medium pan
Oil
Salt & pepper (S&P)
Basting brush
BBQ (or grill pan)
Total Fat
34 g
Saturated Fat
5 g
Sodium
1760 mg
Total Carb
39 g
Sugars
23 g
Protein
48 g
Fibre
5 g
Preparation
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Mise en place
Heat the BBQ on high, making sure to oil the grill first. Peel and cut the onion into ½ inch rounds. Remove the root ends of the bok choy; halve lengthwise (quarter if large). Thinly slice the scallions on an angle.
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Make the glaze
In a small bowl, combine the garlic, ginger, soy sauce, chili sauce and 3 tbsp oil (double for 4 portions).
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Prepare the vegetables
In a medium bowl, combine the bok choy, onion, a drizzle of oil, ½ the spices and S&P.
a picture
Grill the chicken & vegetables
Pat the chicken* dry with paper towel; season with 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. Brush with ⅓ of the glaze. Flip and brush with ⅓ of the remaining glaze. Grill, 6 to 8 min., until cooked through. Transfer to a cutting board. Grill the onion on the BBQ (or in the same grill pan heated on medium-high), 1 to 2 min. per side, until beginning to brown. Add the bok choy and grill, 1 to 3 min. per side, until the vegetables are slightly charred and tender.
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Toast the peanuts
Meanwhile, in a medium pan, heat a drizzle of oil on medium. Toast the peanuts, stirring frequently, 2 to 3 min., until lightly browned and fragrant.
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Plate your dish
Divide the chicken (slice beforehand if desired) and vegetables between your plates. Top the vegetables with the remaining glaze. Garnish with the scallions and peanuts. Bon appétit!

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