with Green Onion Rice
Ingredients: Ground chicken • Zucchini • Sweet bell pepper • 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) • Miso stock concentrate (soy) (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) • 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) • Cornstarch • Garlic salt (salt, garlic powder, silicon dioxide) • Green onion.
Allergens
Tags
Ground Chicken
250 g
Basmati Rice
0.75 cup
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Green Onion
1 unit(s)
Honey-Garlic Sauce
4 tbsp
Miso Broth Concentrate
1 unit(s)
Soy Sauce
0.5 tbsp
Cornstarch
9 g
Garlic Salt
4 g
Salt
0.125 tsp
Oil
1 tbsp
Pepper
0.125 tsp
- Before starting, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1 tsp (2 tsp) garlic salt to a medium pot. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, 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.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Thinly slice green onion.
- In a medium bowl, whisk together honey-garlic sauce, cornstarch, soy sauce, miso broth concentrate and 1/2 cup (1 cup) cold water.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and zucchini. Cook for 3-4 min, stirring often, until tender-crisp.
- Season with salt and pepper.
- Transfer veggies to a plate, then cover to keep warm.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 4-5 min, breaking up chicken into smaller pieces, until no pink remains.**
- Season with salt and pepper.
- To the pan with chicken, add veggies and prepared sauce mixture.
- Cook for 1-2 min, stirring often, until sauce thickens slightly.
- Fluff rice with a fork, then stir in half the green onions.
- Divide rice between bowls. Top with chicken stir-fry.
- Sprinkle remaining green onions over top.
680
kcal
Calories
18
g
Fat
4
g
Saturated Fat
98
g
Carbohydrate
23
g
Sugar
3
g
Dietary Fiber
31
g
Protein
110
mg
Cholesterol
1290
mg
Sodium
0.1
g
Trans Fat
1200
mg
Potassium
50
mg
Calcium
3.5
mg
Iron
