with Green Onion Rice
This buttery, sweet, savoury honey-garlic sauce is a show-stopper that's sure to be a hit with the whole family!
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.
840
kcal
Calories
24
g
Fat
10
g
Saturated Fat
107
g
Carbohydrate
26
g
Sugar
5
g
Dietary Fiber
47
g
Protein
155
mg
Cholesterol
1040
mg
Sodium
0.5
g
Trans Fat
1200
mg
Potassium
100
mg
Calcium
3.5
mg
Iron
with Zucchini, Carrots and Green Onion Rice
with Zucchini, Carrots and Green Onion Rice
