with Zucchini, Carrots and Green Onion Rice
Ingredients: Chicken breast tenders • Zucchini • Carrot • Basmati rice • Honey garlic sauce (soy) (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cornstarch • Green onion.
Allergens
Utensils
Tags
Chicken Breast Tenders
320 g
Honey-Garlic Sauce
4 tbsp
Soy Sauce
2 tbsp
Cornstarch
9 g
Basmati Rice
0.75 cup
Carrot
1 unit(s)
Zucchini
1 unit(s)
Green Onion
2 unit(s)
Garlic Puree
1 tbsp
Oil
1 tbsp
Salt
0.188 tsp
Pepper
0.125 tsp
Butter
2 tbsp
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add rice, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Cover and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Thinly slice green onion.
- Pat chicken dry with paper towels, then cut into 1-inch pieces.
- Heat a large non-stick pan over medium-high.
- While the pan heats, to a medium bowl, add chicken, half the cornstarch, 2 tsp (4 tsp) water and 2 tsp (4 tsp) soy sauce.
- Season with salt and pepper, then toss to coat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Cook for 6-8 min, flipping occasionally, until golden and cooked through.**
- Transfer to a plate.
- To the same pan, add carrots and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add zucchini. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp. Season with salt and pepper.
- Meanwhile, to a small bowl, stir together honey-garlic sauce, garlic puree, remaining cornstarch, remaining soy sauce and 1/4 cup (1/2 cup) water.
- To the pan with veggies, add chicken and sauce. Cook for 1-2 min, stirring often, until sauce thickens slightly.
- Add 2 tbsp (4 tbsp) butter, then stir until melted. Season with salt and pepper.
- Add half the green onions to rice, then fluff with a fork.
- Divide rice and chicken and veggies between bowls. Spoon any remaining sauce from the pan over top.
- Sprinkle with remaining green onions.
820
kcal
Calories
24
g
Fat
9
g
Saturated Fat
102
g
Carbohydrate
24
g
Sugar
4
g
Dietary Fiber
48
g
Protein
155
mg
Cholesterol
1240
mg
Sodium
0.5
g
Trans Fat
1250
mg
Potassium
100
mg
Calcium
3.5
mg
Iron
with Zucchini, Carrots and Green Onion Rice
with Zucchini, Carrots and Green Onion Rice
with Sesame-Edamame Rice and Gingery Slaw