Honey-Soy Chicken Stir-Fry
with Jasmine Rice
Sweet honey and savoury soy provide a delightful flavour contrast and balance in this easy weeknight stir-fry.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
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, Sulphites, Wheat)
3 unit(s)
Garlic, cloves
1 unit(s)
Shanghai Bok Choy
1 tbsp
Cornstarch
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
Not included in your delivery
2 tbsp
Oil*
0.37 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
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 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.
