with Green Onion Rice
This buttery, sweet, savoury honey-garlic sauce is sure to be a hit with the whole family! Ingredients: Chicken tenders • Zucchini • Carrots • Basmati rice • Honey garlic sauce (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) • Soy sauce (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) (soy, sulphites, wheat) • Green onion • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cornstarch.
Allergens
Utensils
Tags
Chicken Breast Tenders
310 g
Honey-Garlic Sauce
4 tbsp
Soy Sauce
2 tbsp
Cornstarch
1 tbsp
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
Unsalted Butter
2 tbsp
- Add rice, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- 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 onions.
- Pat chicken dry with paper towels, then cut into 1-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, add chicken, half the cornstarch, 2 tsp (4 tsp) water and 2 tsp (4 tsp) soy sauce to a medium bowl.
- Season with salt and pepper, then toss to coat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Cook, flipping occasionally, until golden-brown and cooked through, 6-8 min.**
- Transfer to a plate.
- Add carrots and 1/4 cup (1/2 cup) water to the same pan. Cook, stirring occasionally, until water evaporates, 4-5 min.
- Add zucchini. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Season with salt and pepper.
- Meanwhile, stir together honey-garlic sauce, garlic puree, remaining cornstarch, remaining soy sauce and 1/4 cup (1/2 cup) water in a small bowl.
- Add chicken and sauce to the pan with veggies. Cook, stirring often, until sauce thickens slightly, 1-2 min.
- Add 2 tbsp (4 tbsp) butter, then stir until melted. Season with salt and pepper, to taste.
- Add half the green onions to rice, then fluff with a fork.
- Divide rice and chicken and veggies between plates. Spoon any remaining sauce from the pan over top.
- Sprinkle with remaining green onions.
830
kcal
Calories
25
g
Fat
10
g
Saturated Fat
102
g
Carbohydrate
24
g
Sugar
5
g
Dietary Fiber
48
g
Protein
155
mg
Cholesterol
1240
mg
Sodium
0.5
g
Trans Fat
1300
mg
Potassium
100
mg
Calcium
3.5
mg
Iron
with Zucchini, Carrots and Green Onion Rice
with Zucchini, Carrots and Green Onion Rice
