Quick Honey-Garlic Soy Chicken Thighs
with Buttery Corn and Sticky Rice- Sesame
- Soy
- Sulphites
- Wheat
- Sulphites
- Sesame
- Wheat
- Soy
- Milk
- Mustard
- Peanuts
- Fish
- Egg
- Tree nuts
- Crustaceans
- May contain traces of allergens
- Gluten
Ingredients: Chicken thighs • Calrose rice • Thaw-friendly corn (corn, modified vinegar) • Honey garlic sauce (soy) (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) • Edamame (soy) • Soy sauce (soy, sulphites, wheat) (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) • Sesame oil • Garlic • Green onion.
Ingredients
270 g
Chicken Thighs
2 unit(s)
Green Onion
¾ cup
Sticky Rice
(May be present: Sulphites, Sesame, Wheat, Soy, Milk, Mustard, Peanuts, Fish, Egg, Tree nuts, Crustaceans)
113 g
Corn Kernels
1 tbsp
Sesame Oil
(Contains: Sesame May be present: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish)
4 tbsp
Honey-Garlic Sauce
(Contains: Soy May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Sulphites, Wheat)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Garlic, cloves
Not included in your delivery
1 tbsp
Butter*
½ tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, to a medium pot add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. 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.
- 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.
- Meanwhile, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
- Reheat the same pan over medium-high. When hot, add remaining sesame oil and 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 5-7 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 chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.
