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Honey-Garlic Chicken Breast Bowls
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Honey-Garlic Chicken Breast Bowls

Honey-Garlic Chicken Breast 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 cloaked in this sweet and salty sauce, then served over fluffy jasmine rice.

Tags:
Family Friendly
Allergens:
Soy
Sulphites
Wheat
Milk

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

¾ cup

Jasmine Rice

1 g

Sweet Bell Pepper

1 g

Carrot

4 tbsp

Honey-Garlic Sauce

(Contains Soy)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 unit

Green Onion

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

0.38 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories760 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate88 g
Sugar22 g
Dietary Fiber3 g
Protein53 g
Cholesterol166 mg
Sodium980 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.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Peeler
Large Non-Stick Pan
Paper Towel
Medium Bowl

Instructions

Cook rice
1

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.

Prep
2

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
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/4 cup (1/2 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
4

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 Cream Sauce Spice Blend to a medium bowl. Toss well to coat each chicken piece.

Cook chicken and sauce
5

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, 4-5 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
6

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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