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Buttery Honey-Garlic Chicken
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Buttery Honey-Garlic Chicken

Buttery Honey-Garlic Chicken

with Green Onion Rice

This buttery, sweet, savoury honey-garlic sauce is a show-stopper that's sure to be a hit with the whole family!

Tags:
Quick Prep
Allergens:
Soy
Sulphites
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

4 tbsp

Honey-Garlic Sauce

(Contains Soy)

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Cornstarch

¾ cup

Basmati Rice

170 g

Carrot

200 g

Zucchini

2 piece

Green Onion

1 tbsp

Garlic Puree

Not included in your delivery

0.19 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Oil*

2 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories840 kcal
Fat24 g
Saturated Fat9 g
Carbohydrate110 g
Sugar28 g
Dietary Fiber5 g
Protein45 g
Cholesterol145 mg
Sodium1210 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Paper Towel
Peeler
Large Non-Stick Pan
Medium Bowl
Measuring Spoons
Small Bowl

Instructions

Cook rice
1

Before starting, wash and dry all produce. Add rice, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Once boiling, 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.

Prep
2

Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Thinly slice green onions. Pat chicken dry with paper towels, then cut into 1-inch pieces.

Cook chicken
3

Heat a large non-stick pan over medium-high heat.While the pan heats, add chicken, half the cornstarch, 2 tsp (4 tsp) water and 2 tsp (4 tsp) soy sauce to a medium bowl. Season with salt and pepper, then toss to coat.When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, flipping occasionally, until golden-brown and cooked through, 6-8 min.**Transfer chicken to a plate.

Cook veggies and make sauce
4

Add carrots and 1/4 cup (1/2 cup) water to the same pan. Cook, stirring occasionally, until water evaporates, 4-5 min. Add zucchini. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Season with salt and pepper.Meanwhile, stir together honey-garlic sauce, garlic puree, remaining cornstarch, remaining soy sauce and 1/4 cup (1/2 cup) water in a small bowl.

Finish chicken
5

Add chicken and sauce to the pan with veggies. Cook, stirring often, until sauce thickens slightly, 1-2 min. Add 2 tbsp (4 tbsp) butter, then stir until melted. Season with salt and pepper, to taste.

Finish and serve
6

Add half the green onions to rice, then fluff with a fork.Divide rice and chicken and veggies between plates. Spoon any remaining sauce from the pan over top.Sprinkle with remaining green onions.