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Spicy

Sticky Filipino-Style Chicken & Shishito Peppers

with Coconut Rice & Cabbage Salad

Cooking time

35 minutes

Servings

2/4

Calories

840 /serving

Shishito peppers are a little like a game of truth or dare. The truth is, most of these green lovelies taste refreshingly bright and grassy. But every once in a while, one randomly dares to turn up the heat. They’re a fun seasonal addition to this Filipino-inspired dish of chicken thighs that get sticky and almost caramelized while cooking in an adobo-style sauce—salty, acidic and umami-rich (with a touch of maple syrup). Serve with coconut-infused rice, crisp-tender bok choy and a puckery cabbage salad on the side.

We will send you:

  • 4 Chicken thighs
  • 170g Baby bok choy
  • 100g Shredded red cabbage
  • 1 Scallion
  • 157g Jasmine rice
  • 60ml Rice vinegar
  • 45ml Soy sauce (low sodium)
  • 165ml Coconut milk
  • 15ml Maple syrup
  • 170g Shishito peppers
  • 9.5g Open Sesame spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Sesame, Soy, Wheat

You will need:

Medium pot
Large pan
Oil
Salt & pepper
Total Fat
27 g
Saturated Fat
13 g
Sodium
2560 mg
Total Carbs
100 g
Sugars
24 g
Protein
46 g
Fibres
6 g
Preparation
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Make the coconut rice
In a medium pot, combine the coconut milk, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Add the rice, cover and reduce the heat to simmer; cook, 14 to 16 min., until the liquid has been absorbed and the rice is tender. Remove from the heat and let sit, covered, for 5 min. Fluff the cooked rice with a fork and season with S&P.
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Start the chicken
While the rice cooks, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken thighs dry with paper towel; season with ⅓ of the spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Mise en place
While the chicken cooks, separate the baby bok choy leaves, discarding the root end (halve the leaves crosswise if large). Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. In a large bowl, make the cabbage salad by combining the cabbage, ½ the rice vinegar and a drizzle of oil; season with ½ the remaining spice blend. Toss well.
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Sauté the vegetables
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the shishito peppers and sauté, stirring occasionally, 2 to 3 min., until beginning to soften; season with S&P to taste. Add ½ the white bottom of the scallion and sauté, stirring frequently, 30 sec. to 1 min., until fragrant. Add the baby bok choy and 1 tbsp water (double for 4 portions); season with the remaining spice blend. Sauté, stirring frequently, 2 to 3 min., until the baby bok choy have wilted. Transfer the sautéed vegetables to a plate and set aside in a warm spot. Wipe out and reserve the pan.
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Finish the chicken
In the same pan, heat a drizzle of oil on medium-high. Add the remaining white bottom of the scallion and sauté, stirring frequently, 30 sec. to 1 min., until fragrant. Add the soy sauce, maple syrup and remaining rice vinegar. Cook, stirring occasionally, 2 to 3 min., until thickened. Add the cooked chicken to the pan and cook, spooning the sauce over the chicken, 2 to 3 min., until glazed.
a picture
Plate your dish
Divide the coconut rice between your bowls. Top with the baby bok choy, shishito peppers, chicken and sauce. Garnish the dish with as much green top of the scallion as you’d like. Serve the cabbage salad on the side. Bon appétit!

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