SKU: RCPE-0002

Aloha Glazed Chicken (Recipe Bundle - Serves 4) SKU: RCPE-0002 𝗪𝗵𝗮𝘁'𝘀 𝗶𝗻𝗰𝗹𝘂𝗱𝗲𝗱 𝗶𝗻 𝘆𝗼𝘂𝗿 𝗯𝘂𝗻𝗱𝗹𝗲: • Chicken Thighs - 0.75kg • Bok Choy (Baby) - 1lb • Onion Green - 1 bunch • Minced Ginger - 125g • Minced Garlic - 125g • Minute Rice Long Grain - 700g • Sugar Snap Peas - 227g 𝗧𝗵𝗲 𝗥𝗲𝗰𝗶𝗽𝗲 • Chicken Thighs - 750g • Rice - 1 ½ cups • Bok Choy (Baby) - all 4 pieces • Green Onion - 2 sprigs • Snow Peas - 113g (1/2 pack) • Minced Garlic - 2 tbsp • Minced Ginger - 2 tbsp Additional ingredients you'll need: • Salt and Pepper • Oil • Butter - 2 tbsp • Sugar (brown, preferably) - 4 tbsp • Soy Sauce - 8 tbsp 𝗟𝗲𝘁'𝘀 𝗴𝗲𝘁 𝗰𝗼𝗼𝗸𝗶𝗻𝗴: RICE, NICE & EASY a. Pour 2 cups of water into a medium pot, cover, and bring it to a boil. Let it get nice and bubbly b. Once it's boiling, stir in the rice, drop the heat to low, cover, and let it do its thing for 12-15 minutes until the water disappears and the rice is fluffy and tender c. Remove from heat but keep it covered - warm rice is happy rice PREP THE PARTY a. Preheat your oven to 400°F b. Wash and dry all your produce (bok choy can hide dirt, so show it some extra love) c. In a bowl, mix together 8 tbsp soy sauce, 4 tbsp brown sugar, and 3 tbsp water - this is your sweet aloha glaze d. Thinly slice green onions e. Peel 2-3 cloves of garlic f. Cut snow peas in half g. Roughly chop bok choy into 1 inch pieces SIZZLE THOSE VEGGIES a. In a bowl, toss your snow peas, bok choy, and peeled garlic with 1 tbsp of oil. Season with salt and pepper b. Grab a large piece of foil (about 24x12 inches) and lay the veggies on one side. Fold the foil over and pinch the edges to make a sealed pouch. You can make two smaller pouches if it's easier c. Bake for 8 mins CHICKEN, LET'S GO a. Pat dry chicken with paper towels. Season with salt and pepper b. Heat a large pot over medium-high and add 1 tbsp of oil. Sear the chicken for 1-2 minutes per side until beautifully golden-brown c. Pour in your soy sauce mixture and add 2 tbsp of butter. Bring to a simmer, then cover and reduce heat to medium-low. Let it braise gently for 10 minutes - soak up that flavour! d. Remove the chicken from the pot and place it on a baking tray. Brush with the braising liquid, bake for 5 minutes, baste again, then bake 5 more. Finish under the broiler for 2 minutes for that perfect glossy glaze BRING IT ALL TOGETHER a. Carefully open the pouch(es) of veggies. They'll be steamy! b. Scoop some fluffy rice into each bowl. Slice the glazed chicken and lay it over the rice. Top with your garlicky greens and a sprinkle of sliced green onions c. Drizzle any leftover sauce from the pot right on top ENJOY!