Glazed Honey-Garlic Chicken
with Bok Choy and Cashews- Soy
- Sulphites
- Wheat
- Peanuts
- Cashews/Noix de cajou
Did someone say sticky chicken? The sweet and savoury combination of soy, honey, ginger and garlic makes a delicious glaze. The glazed chicken is plated over a steamy bed of rice with pops of bok choy. Cashews finish this dish off with a satisfying crunch!
Ingredients
310 g
Chicken Breast Tenders
¾ cup
Basmati Rice
226 g
Shanghai Bok Choy
2 tbsp
Ginger-Garlic Puree
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
4 tbsp
Honey-Garlic Sauce
(Contains: Soy)
½ tbsp
Cornstarch
28 g
Cashews, chopped
(Contains: Peanuts, Cashews/Noix de cajou)
1 unit
Chicken Broth Concentrate
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add broth concentrate, 1 1/4 cups water and 1/8 tsp salt (dbl both 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.
Meanwhile, separate bok choy leaves and stems. (TIP: Rinse bok choy to wash away any hidden dirt!) Cut into 1-inch pieces. Add honey-garlic sauce, soy sauce, ginger-garlic puree, 1/2 tbsp cornstarch and 1/3 cup water (dbl both for 4 ppl) to a small bowl, then whisk to combine.
Heat a large non-stick pan over medium heat. When hot, add cashews to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on cashews so they don't burn!) Transfer to a plate.
Pat chicken dry with paper towels.On a separate cutting board, cut chicken into 1-inch pieces, then season with salt and pepper. Reheat the same pan over medium-high. When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in two batches for 4 ppl, using 1/2 tbsp oil per batch.) Cook, stirring often, until golden and cooked through, 4-5 min.**Transfer to a plate and set aside.
Add 1/2 tbsp oil (dbl for 4 ppl), then bok choy stems to the same pan. Cook, stirring often, until tender-crisp, 1-2 min. Add sauce, bok choy leaves and chicken. Cook, stirring often, until sauce is slightly thickened, bok choy is wilted and chicken is warmed through, 2-3 min. Season with salt and pepper, to taste.
Fluff rice with a fork, then season with salt, to taste. Divide rice between plates, then top with chicken, bok choy and any remaining sauce in the pan.Sprinkle cashews over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the sweet and savory honey-garlic sauce, though some found it too sweet or bland; several suggested adding more garlic or spice.
- Ease of prep: Customers appreciated how quick and easy this dish was to prepare, with clear instructions and pre-measured ingredients.
- Suggestions: Consider adding more vegetable variety like carrots or peppers; some recommended using jasmine rice instead of basmati for better texture.
- Leftovers: Several noted the dish tasted even better the next day, with flavors melding nicely.
- Texture: The crunchy toasted cashews were widely praised for adding depth and contrast to the dish.
