with Green Onion Rice and Peppers
Ingredients: Organic chicken breast • Carrot • Sweet bell pepper • Jasmine rice • Shanghai bok choy • 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) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Green onion.
Allergens
Tags
Organic Chicken Breast
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
10 g
Shanghai Bok Choy
1 unit(s)
Butter
1 tbsp
Oil
2 tbsp
Pepper
0.125 tsp
Salt
0.31 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Meanwhile, 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.
- 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.
- In a medium bowl, combine 1/3 cup (1/2 cup) water, honey-garlic sauce and soy sauce. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add 3 tbsp (1/3 cup) water, 1/8 tsp (1/4 tsp) salt and carrots. Cook for 4-5 min, stirring often, until water is absorbed and carrots are tender-crisp.
- Add 1 tbsp (2 tbsp) oil, then peppers. Cook for 3-4 min, stirring often, until veggies are tender-crisp.
- Add bok choy. Cook for 2-3 min, stirring often, until veggies are tender.
- 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 chicken into 1-inch pieces.
- Season with salt and pepper. To another medium bowl, add chicken and Cream Sauce Spice Blend. Toss well to coat.
- Reheat the same pan (from step 3) over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 4-6 min, stirring occasionally, until browned and cooked through.**
- Add honey-garlic sauce mixture. Bring to a boil.
- Cook for 2-3 min, stirring often, until sauce thickens.
- Remove from heat. Season with pepper, if you like.
- 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.
820
kcal
Calories
25
g
Fat
7
g
Saturated Fat
103
g
Carbohydrate
25
g
Sugar
4
g
Dietary Fiber
46
g
Protein
140
mg
Cholesterol
1500
mg
Sodium
0.3
g
Trans Fat
1200
mg
Potassium
125
mg
Calcium
3
mg
Iron
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