Honey-Garlic Chicken Thighs Bowls
with Green Onion Rice and Peppers- Soy
- Sulphites
- Wheat
- Milk
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
Ingredients: Chicken thighs • Carrot • Sweet bell pepper • Jasmine rice • Shanghai bok choy • Honey garlic sauce (soy) (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Green onion.
Ingredients
270 g
Chicken Thighs
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Carrot
4 tbsp
Honey-Garlic Sauce
(Contains: Soy May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Sulphites, Wheat)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Green Onion
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Shanghai Bok Choy
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
0.13 tsp
Pepper*
0.38 tsp
Salt*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- 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.
- Cut bok choy into 1-inch pieces. Using a strainer, rinse bok choy under running water to wash away any hidden dirt.
- Thinly slice green onion.
- In a medium bowl, combine 1/3 cup (1/2 cup) water, honey-garlic sauce and soy sauce. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add 3 tbsp (1/3 cup) water, 1/8 tsp (1/4 tsp) salt and carrots. Cook for 4-5 min, stirring often, until water is absorbed and carrots are tender-crisp.
- Add 1 tbsp (2 tbsp) oil, then peppers. Cook for 3-4 min, stirring often, until veggies are tender-crisp.
- Add bok choy. Cook for 2-3 min, stirring often, until veggies are tender.
- Remove from heat, then transfer veggies to a plate. Cover to keep warm.
- Meanwhile, pat chicken dry with paper towels. On a separate cutting board, cut chicken into 1-inch pieces.
- Season with salt and pepper.
- To another medium bowl, add chicken and Cream Sauce Spice Blend. Toss well to coat.
- Reheat the same pan (from step 3) over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 4-6 min, stirring occasionally, until browned and cooked through.**
- Add honey-garlic sauce mixture. Bring to a boil.
- Cook for 2-3 min, stirring often, until sauce thickens.
- Remove from heat. Season with pepper.
- Fluff rice with a fork, then stir in half the green onions.
- Divide rice between bowls.
- Top with veggies and honey-garlic chicken.
- Sprinkle remaining green onions over top.
If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.
