Honey-Garlic Chicken and Veggie Stir-Fry
with Green Onion Rice- Soy
- Wheat
- Sulphites
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Tree nuts
- Sesame
- Sulphites
- Wheat
- Soy
- Triticale
- Peanuts
Ingredients: Ground chicken • Zucchini • Sweet bell pepper • Basmati rice • 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) • Miso stock concentrate (soy) (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) • 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) • Cornstarch • Garlic salt (salt, garlic powder, silicon dioxide) • Green onion.
Ingredients
250 g
Ground Chicken
¾ cup
Basmati Rice
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Green Onion
4 tbsp
Honey-Garlic Sauce
(Contains: Soy May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Sulphites, Wheat)
1 unit(s)
Miso Broth Concentrate
(Contains: Soy May be present: Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish)
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg)
9 g
Cornstarch
(May be present: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
0.13 tsp
Salt*
1 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1 tsp (2 tsp) garlic 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, core, then cut pepper into 1/2-inch pieces.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Thinly slice green onion.
- In a medium bowl, whisk together honey-garlic sauce, cornstarch, soy sauce, miso broth concentrate and 1/2 cup (1 cup) cold water.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and zucchini. Cook for 3-4 min, stirring often, until tender-crisp.
- Season with salt and pepper.
- Transfer veggies to a plate, then cover to keep warm.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 4-5 min, breaking up chicken into smaller pieces, until no pink remains.**
- Season with salt and pepper.
- To the pan with chicken, add veggies and prepared sauce mixture.
- Cook for 1-2 min, stirring often, until sauce thickens slightly.
- Fluff rice with a fork, then stir in half the green onions.
- Divide rice between bowls. Top with chicken stir-fry.
- Sprinkle remaining green onions over top.
