Honey Sriracha Chicken Thigh
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Honey Sriracha Chicken Thigh

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.

Preparation Time20 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

¾ cup

Jasmine Rice

1 unit(s)


2 unit(s)

Shanghai Bok Choy

4 tsp


2 unit(s)


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


Not included in your delivery

1.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories750 kcal
Fat23 g
Saturated Fat6 g
Carbohydrate103 g
Sugar20 g
Dietary Fiber5 g
Protein37 g
Cholesterol130 mg
Sodium1360 mg
Trans Fat0 g
Potassium1000 mg
Calcium175 mg
Iron5 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.


Medium Pot
Measuring Cups
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Paper Towel


Cook rice

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.

Cook veggies

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.

Prep chicken

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).

Cook and sauce

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.**

Finish and serve

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.

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