Honey-Garlic Chicken Bowls
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Honey-Garlic Chicken Bowls

Honey-Garlic Chicken Bowls

with Peppers and Carrots

Honey-garlic and soy sauce balance each other out in this easy stir-fry! Tender chicken and wholesome veggies are coated in this sweet and salty sauce, then served over fluffy jasmine rice.

Family Friendly

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

Preparation Time35 minutes
Cooking Time


serving amount

2 unit(s)

Chicken Breasts

¾ cup

Jasmine Rice

1 unit(s)

Sweet Bell Pepper

1 unit(s)


4 tbsp

Honey-Garlic Sauce

(Contains Soy)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 unit(s)

Green Onion

1 tbsp

All-Purpose Flour

(Contains Wheat)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories850 kcal
Fat25 g
Saturated Fat7 g
Carbohydrate113 g
Sugar28 g
Dietary Fiber4 g
Protein46 g
Cholesterol140 mg
Sodium1040 mg
Trans Fat0.3 g
Potassium1050 mg
Calcium50 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 Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Medium Bowl


Cook rice

Before starting, wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt 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 from heat. Set aside, still covered.


Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons. Thinly slice green onion.

Cook veggies

Heat a large non-stick pan over medium-high heat. When hot, add 3 tbsp (1/3 cup) water, 1/8 tsp (1/4 tsp) salt and carrots. Cook, stirring often, until water is absorbed and carrots are tender-crisp, 4-5 min. Add 1 tbsp (2 tbsp) oil, then peppers. Cook, stirring often, until veggies are tender, 3-4 min. Remove from heat, then transfer veggies to a plate. Cover to keep warm.

Prep chicken

Meanwhile, pat chicken dry with paper towels. On a separate cutting board, cut into 1-inch pieces. Season with salt and pepper. Add chicken and flour to a medium bowl. Toss well to coat each chicken piece.

Cook chicken and sauce

Reheat the same pan (from step 3) over medium-high.When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, stirring occasionally, until browned and cooked through, 4-6 min.** Add 1/2 cup (1 cup) water, honey-garlic sauce and soy sauce. Bring to a boil.Cook, stirring often, until sauce thickens, 2-3 min. Remove from heat, then season with salt and pepper, to taste.

Finish and serve

Fluff rice with a fork, then stir in half the green onions. Divide rice between bowls. Top with veggies and honey-garlic chicken stir-fry. Sprinkle remaining green onions over top.

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