Get 10 FREE meals, that's 5 meals in each of your first 2 baskets! New clients only Redeem offer
Low carb, ready in 15 min!
Ready in 25 minutes

Thai-Style BBQ Chicken Breasts

with Grilled Bok Choy, Onion & Peanuts

Cooking time

25 minutes




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
Salt & pepper (S&P)
Basting brush
BBQ (or grill pan)
Total Fat
34 g
Saturated Fat
5 g
1760 mg
Total Carb
39 g
23 g
48 g
5 g
a picture
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.
a picture
Make the glaze
In a small bowl, combine the garlic, ginger, soy sauce, chili sauce and 3 tbsp oil (double for 4 portions).
a picture
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.
a picture
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.
a picture
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.