Buttery Honey-Garlic Chicken
with Garlic Rice- Soy
- Wheat
- Sulphites
- Milk
This buttery, sweet, savoury honey-garlic sauce is a show-stopper that's sure to be a hit with the whole family!
Ingredients
4 unit
Chicken Thighs
4 tbsp
Honey-Garlic Sauce
(Contains: Soy)
2 tbsp
Soy Sauce
(Contains: Soy, Wheat)
1 tbsp
Cornstarch
(Contains: Sulphites)
Ā¾ cup
Basmati Rice
160 g
Sweet Bell Pepper
200 g
Zucchini
2 unit
Green Onion
1 tsp
Garlic Salt
Not included in your delivery
0.06 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/4 tsp garlic salt (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, core, then cut pepper into 1/2-inch pieces. Halve zucchini lengthwise, then cut into 1/4-inch-thick half-moons. Thinly slice green onions. Pat chicken dry with paper towels. Cut into 2-inch pieces.
Heat a large non-stick pan over medium-high heat. While the pan heats, add chicken, half the cornstarch, 2 tsp water and 2 tsp soy sauce (dbl both for 4 ppl) to a medium bowl. Season with pepper and 1/2 tsp garlic salt (dbl for 4 ppl), then stir to combine. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, flipping once, until golden-brown, 4-5 min per side.** Transfer chicken to a plate.
To the same pan, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with remaining garlic salt and pepper. While veggies cook, stir together honey garlic sauce, remaining cornstarch, remaining soy sauce and 1/4 cup water (dbl for 4 ppl) in a small bowl.
Add chicken and sauce to the pan with veggies. Cook, stirring often, until sauce thickens slightly, 1-2 min. Add 2 tbsp butter (dbl for 4 ppl), then stir until melted. Season with salt and pepper, to taste.
Add half the green onions to rice, then fluff rice with a fork. Divide rice, chicken and veggies between plates. Spoon any remaining sauce from the pan over top. Sprinkle with remaining green onions.
