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Chicken and Broccoli Stir-Fry
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Chicken and Broccoli Stir-Fry

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.

Preparation Time25 minutes


serving amount

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


227 g

Broccoli, florets

Not included in your delivery

0.38 tsp


0.13 tsp


1 tbsp



Nutrition Values

Calories730 kcal
Fat12 g
Saturated Fat2 g
Carbohydrate105 g
Sugar23 g
Dietary Fiber3 g
Protein49 g
Cholesterol125 mg
Sodium1410 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 Cups
Paper Towel
Medium Bowl
Measuring Spoons
Large Non-Stick Pan


Cook rice and start prep

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.

Marinate chicken

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.

Steam broccoli

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.

Cook chicken and make sauce

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).

Finish chicken and broccoli

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.

Finish and serve

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.