Quick Honey-Garlic Soy Organic Chicken
with Buttery Corn and Sticky Rice- Sesame
- Soy
- Sulphites
- Wheat
- Milk
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Tree nuts
- Sesame
- Sulphites
- Wheat
- Soy
Crispy, coated chicken pieces are tossed in a sweet and savoury sauce for this wow-worthy dinner. Sticky rice and buttered corn kernels are the perfect accompaniments for a Korean-inspired experience! Ingredients: Organic chicken breast • Calrose rice • Thaw-friendly corn (corn, modified vinegar) • Honey garlic sauce (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Sesame oil • Garlic • Green onion.
Ingredients
2 unit(s)
Organic Chicken Breast
2 unit(s)
Green Onion
¾ cup
Sticky Rice
113 g
Corn Kernels
1 tbsp
Sesame Oil
(Contains: Sesame)
4 tbsp
Honey-Garlic Sauce
(Contains: Soy May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Sulphites, Wheat)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites, Wheat, Soy)
2 unit(s)
Garlic, cloves
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
½ tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, peel, then mince or grate garlic.
- Thinly slice green onion.
- To a small bowl, add soy sauce, honey-garlic sauce and half the garlic. Stir to combine. Set aside.
- Heat a large non-stick pan over medium.
- While the pan heats, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper
- When the pan is hot, add half the sesame oil and 1 tbsp (2 tbsp) butter. Swirl the pan to melt.
- Add corn. Cook for 4-5 min, stirring occasionally, until warmed through.
- Add half the green onions and remaining garlic. Cook for 1 min, stirring occasionally, until green onions are wilted and garlic is fragrant. Season with salt and pepper.
- Transfer to a medium bowl, then cover to keep warm.
- Reheat the same pan over medium-high. When hot, add remaining sesame oil and 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 7-8 min, stirring often until golden and cooked through.** (NOTE: Don't crowd the pan; cook in 2 batches for 4 servings, using 1/2 tbsp oil per batch.)
- Add honey-soy sauce mixture. Cook for 1-2 min, until sauce thickens slightly and coats chicken. Season with salt and pepper.
- Fluff rice with a fork, then stir in remaining onions.
- Divide rice between bowls.
- Top with buttery corn and chicken.
- Spoon any remaining sauce over chicken.
If you've opted to get organic chicken breasts, prep and cook in the same way the recipe instructs you to prep and cook tenders.**
