Chicken and Broccoli Stir-Fry
with Green Onion Rice
Forget takeout because you can make drool-worthy Chinese-Canadian food from scratch! You'll caramelize chunks of chicken with a good sear, then toss them in a sweet and savoury honey-garlic sauce for a glossy finish! Tonight's accompaniments are classics: rice and broccoli.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
¾ cup
Parboiled Rice
2 unit
Green Onion
4 tbsp
Honey-Garlic Sauce
(Contains Soy)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Ginger-Garlic Puree
1 tbsp
Cornstarch
227 g
Broccoli, florets
Not included in your delivery
0.38 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, thinly slice green onions. Once boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, pat chicken dry with paper towels. Add chicken, half the cornstarch and 1/2 tbsp soy sauce (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat. Set aside.
Heat a large non-stick pan over medium-high heat. While the pan heats, cut broccoli into bite-sized pieces. When the pan is hot, add broccoli and 2 tbsp water (dbl for 4 ppl). Season with a pinch of salt. Cover and steam until water evaporates, 1-2 min. Transfer broccoli to a plate. Carefully wipe the pan clean.
Return the pan to medium. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 5-6 min.** Meanwhile, combine honey-garlic sauce, remaining soy sauce, remaining cornstarch, half the ginger-garlic puree and 3 tbsp water (dbl for 4 ppl) in the medium bowl used for the chicken (from step 2).
Add broccoli and sauce mixture to the pan with chicken. Cook, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.
Add half the green onions to the pot with rice. Fluff rice with a fork. Divide rice between plates. Top rice with chicken and broccoli. Sprinkle remaining green onions over top.
