Glazed Honey-Garlic Chicken
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Glazed Honey-Garlic Chicken

Glazed Honey-Garlic Chicken

with Bok Choy and Cashews

Did someone say sticky chicken? The sweet and savoury combination of soy, honey, ginger and garlic makes a delicious glaze. The glazed chicken is plated over a bed of rice with pops of bok choy. Cashews finish this dish off with a satisfying crunch!

Cashews/Noix de cajou

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

310 g

Chicken Breast Tenders

¾ cup

Basmati Rice

226 g

Shanghai Bok Choy

2 tbsp

Ginger-Garlic Puree

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

2 tbsp

Honey-Garlic Sauce

(Contains Soy)

28 g


1 unit

Chicken Broth Concentrate

28 g

Cashews, chopped

(Contains Peanuts, Cashews/Noix de cajou)

Not included in your delivery

1 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories780 kcal
Fat19 g
Saturated Fat3.5 g
Carbohydrate102 g
Sugar24 g
Dietary Fiber4 g
Protein46 g
Cholesterol115 mg
Sodium1470 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
Small Bowl
Large Non-Stick Pan
Paper Towel


Cook rice

Before starting, wash and dry all produce. Add broth concentrate, 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. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Prep and make sauce

Meanwhile, separate bok choy leaves and stems. (TIP: Rinse bok choy to wash away any hidden dirt!) Cut into 1-inch pieces. Add honey-garlic sauce, soy sauce, ginger-garlic puree, 1/2 tbsp (1 tbsp) cornstarch and 1/3 cup (2/3 cup) water to a small bowl, then whisk to combine.

Toast cashews

Heat a large non-stick pan over medium heat. When hot, add cashews to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on cashews so they don't burn!) Transfer to a plate.

Cook chicken

Pat chicken dry with paper towels.On a separate cutting board, cut chicken into 1-inch pieces, then season with salt and pepper. Reheat the same pan over medium-high.When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Cook, stirring often, until golden and cooked through, 4-5 min.**Transfer to a plate and set aside.

Assemble stir-fry

Add 1/2 tbsp (1 tbsp) oil, then bok choy stems to the same pan. Cook, stirring often, until tender-crisp, 1-2 min. Add sauce, bok choy leaves and chicken. Cook, stirring often, until sauce is slightly thickened, bok choy is wilted and chicken is warmed through, 2-3 min. Season with salt and pepper, to taste.

Finish and serve

Fluff rice with a fork, then season with salt, to taste. Divide rice between plates, then top with chicken, bok choy and any remaining sauce in the pan.Sprinkle cashews over top.

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