with Veggie-Tossed Rice
Sesame-crusted chicken, tossed in honey-garlic sauce and served with veggie-studded rice, is the perfect dinner for even the pickiest eaters! Ingredients: Chicken tenders • Jasmine rice • Bok choy • Mirepoix (carrot, onion, celery) • 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) • Sesame oil • Cornstarch • Sesame seeds • 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) • Garlic salt (salt, garlic powder, silicon dioxide).
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Utensils
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Chicken Breast Tenders
310 g
Cornstarch
1 tbsp
Sesame Seeds
9 g
Honey-Garlic Sauce
4 tbsp
Sesame Oil
1 tbsp
Jasmine Rice
0.75 cup
Garlic Salt
1 tsp
Shanghai Bok Choy
1 unit(s)
Mirepoix
113 g
Soy Sauce
0.5 tbsp
Pepper
0.125 tsp
Unsalted Butter
1 tbsp
Salt
0.063 tsp
Oil
1 tbsp
- Using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Cut bok choy into 1-inch pieces. Wash and drain.
- Stir together Honey-Garlic Sauce and half the soy sauce in a large bowl. 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.
- 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 heat.
- When hot, add sesame oil, then mirepoix. Cook, stirring often, until tender-crisp, 3-4 min.
- Add bok choy. Cook, stirring often, until tender-crisp, 1-2 min.
- 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 ppl, using 1 tbsp oil per batch).
- When the pan is hot, add coated chicken tenders. Pan-fry, until golden-brown and cooked through, 3-4 min per side.**
- Transfer chicken to the large bowl with honey-garlic mixture. Toss until coated in sauce.
- Add 1 tbsp (2 tbsp) butter and remaining soy sauce to the pot with rice. 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.
820
kcal
Calories
28
g
Fat
7
g
Saturated Fat
97
g
Carbohydrate
20
g
Sugar
3
g
Dietary Fiber
46
g
Protein
140
mg
Cholesterol
1130
mg
Sodium
10
g
Trans Fat
900
mg
Potassium
100
mg
Calcium
3.5
mg
Iron
