with Veggie-Tossed Rice
Ingredients: Chicken breast • Jasmine rice • Shanghai bok choy • Mirepoix (onion, carrot, celery) • 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) • Sesame oil • Cornstarch • Sesame seeds • 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) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Garlic salt (salt, garlic powder, silicon dioxide).
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Chicken Breasts
2 unit(s)
Cornstarch
9 g
Sesame Seeds
9 g
Honey-Garlic Sauce
4 tbsp
Sesame Oil
1 tbsp
Jasmine Rice
0.75 cup
Garlic Salt
4 g
Vegetable Stock Powder
7.5 g
Shanghai Bok Choy
1 unit(s)
Mirepoix
113 g
Soy Sauce
0.5 tbsp
Pepper
0.125 tsp
Butter
1 tbsp
Salt
0.063 tsp
Oil
1 tbsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cup (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and vegetable stock powder, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Cut bok choy into 1-inch pieces. Wash and drain.
- In a large bowl, stir together honey-garlic sauce and half the soy sauce. Set aside.
- Add cornstarch and sesame seeds to a zip-top bag. Close bag, then shake to combine. Set aside.
- Pat chicken dry with paper towels, then cut into 1-inch-wide strips.
- Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Add chicken to the bag. Close bag, then shake to coat chicken with sesame-cornstarch mixture. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add sesame oil, then mirepoix. Cook for 3-4 min, stirring often, until tender-crisp.
- Add bok choy. Cook for 1-2 min, stirring often, until tender-crisp.
- Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- When rice is tender, transfer veggies to the pot. Cover to keep warm.
- Carefully wipe pan clean.
- Add 1 tbsp oil to the same pan (used in step 3) over medium heat. (NOTE: Don't overcrowd the pan. Cook in batches for 4 servings, using 1 tbsp oil per batch).
- When the pan is hot, add coated chicken tenders. Pan-fry for 3-4 min per side, until golden and cooked through.**
- Transfer chicken to the large bowl with honey-garlic mixture. Toss until coated in sauce.
- To the pot with rice, add 1 tbsp (2 tbsp) butter and remaining soy sauce. Stir to combine. Season with salt.
- Divide veggie-tossed rice between plates, then top with chicken, spooning any remaining sauce from the bowl over top.
If you've opted to get chicken breasts, cut into 1-inch wide strips, then prepare and cook them in the same way the recipe instructs you to prepare and cook the chicken breast tenders.
820
kcal
Calories
28
g
Fat
7
g
Saturated Fat
98
g
Carbohydrate
20
g
Sugar
3
g
Dietary Fiber
46
g
Protein
140
mg
Cholesterol
1690
mg
Sodium
0.4
g
Trans Fat
950
mg
Potassium
100
mg
Calcium
3
mg
Iron
with Sesame-Edamame Rice and Gingery Slaw