Honey Sriracha Chicken Thigh
with Stir-Fried Veggies
Tender chicken thighs get a sweet-heat spin with a honey-sriracha glaze! Ginger, garlic and crispy shallots bring big savoury flavours to fluffy jasmine rice.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
¾ cup
Jasmine Rice
1 unit(s)
Carrot
2 unit(s)
Shanghai Bok Choy
4 tsp
Sriracha
2 unit(s)
Honey
½ tbsp
Moo Shu Spice Blend
(Contains Wheat, Soy)
1 unit(s)
Green Onion
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Cornstarch
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, add 1 1/4 cups (2 1/2 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.Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, peel, then cut carrot in half lengthwise. Cut into 1/4-inch half-moons. Cut bok choy into 1-inch pieces. (TIP: Using a strainer, rinse bok choy leaves to wash away any hidden dirt!)Thinly slice green onion. Combine honey, sriracha, soy sauce, cornstarch and 3/4 cup (1 1/3 cups) water in a medium bowl.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then carrots. Cook, stirring occasionally, until tender-crisp, 3-5 min. Add bok choy and 2 tbsp (1/4 cup) water. Cook, stirring often, until veggies are tender and water is absorbed, 2-3 min. Season with salt and pepper, to taste. Remove from heat, transfer veggies to a plate. Cover to keep warm.
While carrots cook, on a separate cutting board, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt, pepper and half the Moo Shu Spice Blend (use all for 4 ppl).
When veggies are done, reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear, tossing occasionally, until golden-brown on all sides, 3-4 min. Add honey mixture. Cook, stirring often, until sauce thickens and chicken is cooked through, 3-4 min.**
Fluff rice with a fork, then stir in half the green onions and half the crispy shallots. Divide rice between bowls. Top with veggies, then chicken and any remaining sauce in the pan. Sprinkle remaining green onions and crispy shallots over top.
