Honey-Soy Chicken Stir-Fry
with Jasmine Rice
Sweet honey and savoury soy provide delightful flavour contrast and balance in this east weeknight stir-fry.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
(Contains Soy, Sulphites, Wheat)
Shanghai Bok Choy
(Contains Sulphites, Wheat)
Not included in your delivery
Before starting, wash and dry all produce. 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 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 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.