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Vietnamese-Style Grilled Chicken

with Edamame, Sweet Potatoes & Pickled Veg

Cooking time

25 minutes




690 /serving

There are few words more beautiful in the English language than these three strung together: Vietnamese grilled chicken. Say it and savour it when you boot up the barbecue for juicy chicken breasts flavoured with spiced sesame seeds and topped with toasted peanuts. Daikon and carrots gently pickled in rice vinegar grab one side with an acidic touch, while roasted sweet potato cubes and nibbles of sautéed edamame take the other.

We will send you:

  • 2 Chicken breasts (high-protein serving)
  • 200g Diced sweet potatoes
  • 1 Garlic clove
  • 100g Spiralized carrots
  • 100g Spiralized daikon
  • 100g Edamame
  • 15ml Sweet chili sauce
  • 25g Peanuts
  • 45ml Rice vinegar
  • 13g Sweet Sesame spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, paprika extract, ginger, black pepper)

Contains: Peanuts, Sesame, Soy

You will need:

Medium pan
Sheet pan
Salt & pepper
Parchment paper
Medium heatproof bowl
Grill pan (or BBQ)
Total Fat
31 g
Saturated Fat
5 g
2030 mg
Total Carbs
49 g
23 g
54 g
9 g
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Roast the sweet potatoes
Preheat the oven to 450°F. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast, stirring halfway through, 16 to 18 minutes, until golden brown and tender when pierced with a fork.
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Pickle the vegetables
While the sweet potatoes roast, mince the garlic. In a medium pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the rice vinegar and 3 tbsp water (double for 4 portions); season with S&P and bring to a simmer. In a medium heatproof bowl, combine the carrots and daikon. Pour the warm vinegar mixture over the vegetables and set aside to pickle as you complete the next steps. Wipe out and reserve the pan.
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Cook the chicken
Heat the BBQ on high, making sure to oil the grill first. Pat the chicken breasts dry with paper towel; season with ½ the remaining spice blend and S&P. Add the chicken* to the BBQ (or to a grill pan heated on medium-high with a drizzle of oil) and cook, 6 to 8 minutes per side, until cooked through. Transfer to a plate and brush with the sweet chili sauce.
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Toast the peanuts
While the chicken cooks, in the reserved pan, heat a drizzle of oil on medium. Add the peanuts and toast, stirring frequently, 1 to 2 minutes, until fragrant. Transfer to a bowl and set aside. Wipe out and reserve the pan.
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Sauté the edamame
In the same pan, heat a drizzle of oil on medium. Add the edamame and sauté, stirring frequently, 1 to 2 minutes, until softened. Season with the remaining spice blend and pepper to taste.
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Plate your dish
Divide the roasted sweet potatoes between your bowls. Top with the chicken (slice beforehand if desired), edamame and pickled vegetables (drain before adding). Garnish the chicken with the toasted peanuts. Bon appétit!

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