• Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).    
• Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book, then season with 1/4 tsp (1/2 tsp) garlic salt and pepper. 
• Heat a medium pot over medium-high (use a large pot for 4 servings). 
• When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 1-2 min per side, until golden.
• Meanwhile, in a medium bowl, combine soy sauce mirin blend, brown sugar, ginger-garlic puree and 1 tbsp (2 tbsp) water. 
• Add soy sauce mixture and 1 tbsp (2 tbsp) butter, then bring to a simmer. Cover and reduce to medium-low. Simmer for 8-10 min, until chicken is cooked through.**

• Meanwhile, to another medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/2 tsp (1 tsp) garlic salt. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear. 
• Add rice to the boiling water, then reduce heat to medium-low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed. (NOTE: Reduce heat to low if water is boiling over.)
• Remove from heat. Set aside, still covered.

• Meanwhile, trim snow peas, then cut in half. 
• Cut bok choy into 1-inch pieces. Using a strainer, rinse bok choy leaves to wash away any hidden dirt.
• In a medium bowl, toss snow peas, bok choy, remaining garlic salt and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
• Layer two 24x12-inch pieces of foil.
• Arrange veggie mixture on one side of the foil.
• Fold foil in half over veggie mixture and pinch edges to seal pouch. (NOTE: For 4 servings, make 2 pouches, using 2 sheets of foil per pouch.) 

• Gather foil pouch veggies, pot with chicken and braising liquid, a clean plate for cooked chicken, a silicone brush and any grilling tools. 
• Head out to grill.

• Place foil pouch veggies on one side of the grill. Close lid and grill for 6-8 min, until tender. 
• Meanwhile, add chicken to other side of the grill. Leave braising liquid in the pot. Close lid and cook for 2-3 min, until grill marks form.
• When chicken is almost done, brush one side with some glaze from pot, then flip. Grill for 30 sec, then repeat with other side.
• Transfer chicken to the clean plate.    

• Thinly slice green onions. 
• Fluff rice with a fork, then stir in half the green onions. 
• Carefully open foil pouch. 
• Thinly slice chicken, if you like. 
• Divide rice between plates. Top with veggies and chicken. 
• Drizzle any remaining sauce over top, then sprinkle remaining green onions over top. 

If you've opted to get chicken breasts, carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book, then season and cook in the same way the recipe instructs you to season and cook chicken thighs.