Buttery Honey-Garlic Chicken Thigh
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Buttery Honey-Garlic Chicken Thigh

Buttery Honey-Garlic Chicken Thigh

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!

Family Friendly

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

Preparation Time25 minutes
Cooking Time6 minutes


serving amount

280 g

Chicken Thighs

4 tbsp

Honey-Garlic Sauce

(Contains Soy May contain Crustaceans, Egg, Sesame, Milk, Wheat, Sulphites, Mustard, Fish, Tree nuts)

2 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

1 tbsp


(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

¾ cup

Basmati Rice

1 unit(s)


1 unit(s)


2 unit(s)

Green Onion

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

Not included in your delivery

0.19 tsp


0.13 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp



Nutrition Values

Calories810 kcal
Fat26 g
Saturated Fat10 g
Carbohydrate107 g
Sugar26 g
Dietary Fiber5 g
Protein37 g
Cholesterol165 mg
Sodium1100 mg
Trans Fat0.5 g
Potassium1000 mg
Calcium100 mg
Iron4 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.


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


Cook rice
  • 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.
  • 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 thighs dry with paper towels, then cut into 1-inch pieces.
Cook chicken thighs
  • 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 to a plate.
Cook veggies and make sauce
  • 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
  • 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.
Finish and serve
  • 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.


If you've opted to get chicken thighs, prep, cook, and plate them in the same way the recipe instructs you to prep, cook, and plate the chicken breasts.