Honey Miso-Glazed Chicken
with Sesame Bok Choy and Rice
Honey and miso make the perfect sweet-and-savoury glaze for chicken. Along with toasted sesame snap peas, this dinner is ready in about as long as it takes to cook your rice!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
¾ cup
Jasmine Rice
1 unit(s)
Shanghai Bok Choy
1 unit(s)
Carrot
1 unit(s)
Green Onion
2 unit(s)
Garlic, cloves
1 unit(s)
Honey
1 unit(s)
Miso Broth Concentrate
(Contains Soy May contain Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish)
9 g
Sesame Seeds
(Contains Sesame May contain Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
½ tbsp
Soy Sauce
(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
Not included in your delivery
2 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
Wash and dry all produce. - Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice.
- Cover and reduce heat to low.
- Cook for 12-14 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, peel, then cut carrot in half, lengthwise. Cut into 1/4-inch half moons.
- Separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium heat. When hot, add sesame seeds to the dry pan.
- Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Reheat the same pan (from step 3) over medium-high. Add 1 tbsp (2 tbsp) oil, 1/4 cup (1/3 cup) water, and carrots. Cook for 3-4 min, stirring occasionally, until tender-crisp and water is absorbed.
- Add bok choy. Cook for 2-3 min, stirring occasionally, until veggies are tender.
- Add garlic and half the garlic salt. Cook for 1 min, stirring, until fragrant.
- Remove pan from heat. Transfer veggies to a plate, then cover to keep warm.
- Meanwhile, pat chicken dry with paper towels. Season with remaining garlic salt and pepper.
- In a small bowl, combine honey, miso broth concentrate, soy sauce and 2 tbsp (4 tbsp) water.
- Reheat the same pan (from step 4) over medium-high.
- Add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.**
- Add miso mixture. Cook for 1-2 min, turning occasionally, until chicken is coated and glaze thickens slightly.
- Add half the green onions to rice. Fluff with fork.
- Divide rice, veggies and chicken between plates.
- Drizzle chicken with any remaining glaze from pan.
- Sprinkle veggies with sesame seeds.
- Sprinkle with remaining green onions.