with Green Onion Rice and Veggies
Ingredients: Chicken thighs • Shanghai bok choy • 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) • 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) • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Green onion • Garlic salt (salt, garlic powder, silicon dioxide).
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Tags
Chicken Thighs
270 g
Basmati Rice
0.75 cup
Shanghai Bok Choy
2 unit(s)
Green Onion
2 unit(s)
Honey-Garlic Sauce
4 tbsp
Soy Sauce
1 tbsp
Sriracha
2 tsp
Garlic Salt
4 g
Sweet Bell Pepper
1 unit(s)
Chicken Broth Concentrate
1 unit(s)
Pepper
0.125 tsp
Butter
2 tbsp
Salt
0.06 tsp
Oil
0.5 tbsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, broth concentrate and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- 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 liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels. Season with half the garlic salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 6-8 min on one side, until browned. Flip chicken, then cover and continue cooking for another 6-8 min, until cooked through.**
- Remove from heat, then transfer chicken to a plate. Cover loosely with foil to rest.
- Meanwhile, cut bok choy into 1-inch pieces. Using a strainer, rinse bok choy leaves to wash away any hidden dirt.
- Core, then cut pepper into 1-inch pieces.
- Thinly slice green onions.
- In a small bowl, combine honey-garlic sauce, 1 tbsp (2 tbsp) water and soy sauce. Set aside.
- When the chicken is done, reheat the same pan (from step 2) over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, peppers and remaining garlic salt. Season with pepper. Cook for 3-4 min, stirring often, until peppers are tender-crisp.
- Add bok choy. Cook for 1-2 min, stirring often, until bok choy wilts and peppers are tender.
- Remove from heat, then transfer veggies to a plate. Cover to keep warm.
- Transfer sauce mixture to the same pan, then bring to a simmer over medium-low. Cook for for 1-2 min, stirring often, until sauce thickens slightly. (TIP: If you prefer a lighter sauce, add more water, 1-2 tbsp at a time.)
- Remove from heat.
- Thinly slice chicken. Stir any chicken resting juices into the sauce.
- Fluff rice with a fork, then stir in half the green onions and 1 tbsp (2 tbsp) butter.
- Divide rice and veggies between plates.
- Top with chicken and sauce.
- Sprinkle remaining green onions over top.
- Drizzle sriracha over top, if you like.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.
740
kcal
Calories
22
g
Fat
10
g
Saturated Fat
95
g
Carbohydrate
23
g
Sugar
4
g
Dietary Fiber
38
g
Protein
165
mg
Cholesterol
1710
mg
Sodium
0.5
g
Trans Fat
900
mg
Potassium
175
mg
Calcium
4
mg
Iron
with Creamy Coleslaw and Zesty Green Onion Rice
