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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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 traces of: 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 traces of: Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Soy)
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*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.)
- 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.
If you've opted to get chicken breast, cook it in the same way the recipe instructs you to cook the chicken tenders.
