with Green Onion Rice and Peppers
Honey-garlic and soy sauce balance each other out in this easy stir-fry! Tender chicken and wholesome veggies are coated in this sweet and salty sauce, then served over fluffy jasmine rice. Ingredients: Chicken breast • Carrots • Sweet bell pepper • Jasmine rice • Bok choy • 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 • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Jasmine Rice
0.75 cup
Sweet Bell Pepper
1 unit(s)
Carrot
1 unit(s)
Honey-Garlic Sauce
4 tbsp
Soy Sauce
1 tbsp
Green Onion
1 unit(s)
Cream Sauce Spice Blend
1 tbsp
Shanghai Bok Choy
1 unit(s)
Unsalted Butter
1 tbsp
Oil
2 tbsp
Pepper
0.125 tsp
Salt
0.31 tsp
- Add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Once boiling, add rice, then 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, core, then cut pepper into 1/2-inch pieces.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Cut bok choy into 1-inch pieces. Using a strainer, rinse bok choy under running water to wash away any hidden dirt.
- Thinly slice green onion.
- Combine 1/3 cup (1/2 cup) water, honey-garlic sauce and soy sauce in a medium bowl. Set aside.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 3 tbsp (1/3 cup) water, 1/8 tsp (1/4 tsp) salt and carrots. Cook, stirring often, until water is absorbed and carrots are tender-crisp, 4-5 min.
- Add 1 tbsp (2 tbsp) oil, then peppers. Cook, stirring often, until veggies are tender-crisp, 3-4 min.
- Add bok choy. Cook, stirring often, until veggies are tender, 2-3 min.
- Remove from heat, then transfer veggies to a plate. Cover to keep warm.
- Meanwhile, pat chicken dry with paper towels. On a separate cutting board, cut into 1-inch pieces.
- Season with salt and pepper. Add chicken and Cream Sauce Spice Blend to another medium bowl. Toss well to coat each chicken piece.
- Reheat the same pan (from step 3) over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, stirring occasionally, until browned and cooked through, 4-6 min.**
- Add honey-garlic sauce mixture. Bring to a boil.
- Cook, stirring often, until sauce thickens, 2-3 min.
- Remove from heat, then season with pepper, to taste.
- Fluff rice with a fork, then stir in half the green onions.
- Divide rice between bowls.
- Top with veggies and honey-garlic chicken.
- Sprinkle remaining green onions over top.
830
kcal
Calories
25
g
Fat
7
g
Saturated Fat
105
g
Carbohydrate
25
g
Sugar
5
g
Dietary Fiber
47
g
Protein
140
mg
Cholesterol
1520
mg
Sodium
0.3
g
Trans Fat
1250
mg
Potassium
125
mg
Calcium
4
mg
Iron
