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Clean15
20 minutes
Spicy
One pot

Teriyaki Chicken with Carrot-Wasabi Slaw

Gingery Baby Bok Choy

Cooking time

20 minutes

Servings

2/4

Calories

520 /serving

Chicken and slaw are a classic culinary combo, but we pulled out all the stops with this wasabi-kissed carrot slaw side. While the chicken is glazed in a savoury salty-sweet teriyaki sauce with plenty of umami undertones, it's the slaw’s hit of wasabi (Japanese horseradish) that inspires the pungent punch to the nose (culinarily speaking!) we can’t help but love. Accompanied by a perfect tangle of sautéed gingery baby bok choy, this meeting of complex flavours combines to make a knock-out dish.

We will send you:

  • 2 Chicken breasts (or 380g chicken fillets; high-protein serving)
  • 100g Julienned carrots
  • 340g Baby bok choy
  • 100g Shredded napa cabbage
  • 15ml Ginger paste
  • 2 Scallions
  • 30ml Mayonnaise
  • 15ml Mirin
  • 30ml Teriyaki sauce
  • 1g Wasabi powder
  • 12g Tokyo Street Food spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Eggs, Mustard, Sesame seeds, Soy, Sulphites, Wheat

You will need:

Large pan
Oil
Salt & pepper
Total Fat
26 g
Saturated Fat
4 g
Sodium
1480 mg
Total Carbs
23 g
Sugars
9 g
Protein
48 g
Fibres
6 g
Preparation
a picture
Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ⅓ of the spice blend and S&P. Add the chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Add the teriyaki sauce and cook, spooning the sauce over the chicken, 1 to 2 minutes, until glazed. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
a picture
Mise en place
While the chicken cooks, separate the baby bok choy leaves, discarding the root ends. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
a picture
Sauté the baby bok choy
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add ⅔ of the ginger and ½ the white bottoms of the scallions. Sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the baby bok choy and ½ the mirin; season with ½ the remaining spice blend. Sauté, stirring frequently, 2 to 3 minutes, until the baby bok choy is wilted.
a picture
Make the slaw
While the baby bok choy cooks, in a large bowl, combine the mayonnaise, as much of the wasabi powder (add ½ for medium spicy), remaining mirin, ginger and white bottoms of the scallions as you’d like. Season with the remaining spice blend. Add the cabbage and carrots; toss well and season with pepper to taste.
a picture
Plate your dish
Divide the teriyaki chicken (slice beforehand if desired) and baby bok choy between your plates. Garnish with as many of the green tops of the scallions as you’d like. Serve the carrot-wasabi slaw on the side. Bon appétit!

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