Honey-Soy Chicken Breasts Stir-Fry
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Honey-Soy Chicken Breasts Stir-Fry

Honey-Soy Chicken Breasts Stir-Fry

with Jasmine Rice

Sweet honey and savoury soy provide delightful flavour contrast and balance in this east weeknight stir-fry.

Tags:
Quick
•Family Friendly
Allergens:
Soy
•Wheat
•Sulphites
•Milk

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

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

¾ cup

Jasmine Rice

1 unit(s)

Green Onion

1 unit(s)

Sweet Bell Pepper

2 unit(s)

Honey

2 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

3 unit(s)

Garlic, cloves

unit(s)

Garlic, bulb

1 unit(s)

Shanghai Bok Choy

1 tbsp

Cornstarch

(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

28 g

Crispy Shallots

(Contains Wheat)

2 unit(s)

Chicken Breasts

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.37 tsp

Salt*

2 tbsp

Oil*

0.13 tsp

Pepper*

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Nutrition Values

Calories860 kcal
Fat34 g
Saturated Fat13 g
Carbohydrate94 g
Sugar18 g
Dietary Fiber3 g
Protein46 g
Cholesterol155 mg
Sodium1140 mg
Trans Fat0.5 g
Potassium950 mg
Calcium100 mg
Iron3.5 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

•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
•Whisk
•Small Bowl

Instructions

Cook rice
1
  • Add 1 cup (2 cups) water, 2 tbsp (4 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • Meanwhile, using a strainer, rinse rice until water runs clear.
  • Add rice to the boiling water, then reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove from heat. Set aside, still covered.
Prep
2
  • Meanwhile, thinly slice green onions.
  • Peel, then mince or grate garlic.
  • Core, then cut pepper into 1/4-inch pieces.
  • Cut bok choy into 1/2-inch pieces.
Prep chicken
3
  • Pat chicken dry with paper towels, then cut into bite-sized pieces. Season with salt and pepper.
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.
  • Cook, turning occasionally, until golden-brown and cooked through, 5-6 min.** Transfer to a plate.
Make honey-soy sauce
4
  • Meanwhile, add honey, soy sauce, garlic, cornstarch and 1/4 cup (1/2 cup) water to a small bowl.
  • Season with salt and pepper, then whisk to combine.
Finish stir-fry
5
  • Heat the same pan (from step 3) over medium-high.
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then peppers and bok choy. Cook, stirring often, until veggies are tender-crisp, 2-3 min.
  • Stir in chicken and honey-soy sauce.
  • Bring to a boil, then reduce heat to medium.
  • Cook, stirring occasionally, until sauce thickens slightly, 1-2 min. (NOTE: If sauce is too thick, add water, 1-2 tbsp at a time, until your desired consistency is reached.)
Finish and serve
6
  • Stir half the green onions into rice.
  • Divide rice between bowls.
  • Spoon stir-fry over rice.
  • Sprinkle crispy shallots and remaining green onions over top.
Modularity step (under step 3)
7

If you've opted to get chicken breast, cook it in the same way the recipe instructs you to cook the chicken tenders.