Speedy Honey-Garlic Chicken Stir-Fry
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Speedy Honey-Garlic Chicken Stir-Fry

Speedy Honey-Garlic Chicken Stir-Fry

with Green Onion Rice

Minced meat is the secret to stir-fry that's both speedy and scrumptious! Ground chicken is smothered in a sweet and savoury honey-garlic sauce and paired with sweet bell peppers and tender-crisp zucchini.

Family Friendly

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

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Ground Chicken

¾ cup

Basmati Rice

200 g


160 g

Sweet Bell Pepper

1 unit

Green Onion

4 tbsp

Honey-Garlic Sauce

(Contains Soy)

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 unit

Chicken Broth Concentrate

1 tbsp


1 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.06 tsp


0.06 tsp



Nutrition Values

Calories770 kcal
Fat24 g
Saturated Fat8 g
Carbohydrate106 g
Sugar27 g
Dietary Fiber4 g
Protein31 g
Cholesterol125 mg
Sodium1770 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


Cook rice

Add 1 1/4 cups water, 1 tbsp butter (dbl both for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. Before starting, wash and dry all produce. 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.

Prep and make sauce

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.Stir together honey-garlic sauce, cornstarch, soy sauce and 1/2 cup water (dbl for 4 ppl) in a medium bowl.

Cook veggies

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and zucchini. Cook, stirring often, until tender-crisp, 3-4 min. Season with pepper and half the garlic salt.Transfer veggies to a plate, then cover to keep warm.

Cook chicken

Reheat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.** Season with remaining garlic salt.

Assemble stir-fry

Add veggies and prepared sauce (from step 2) to the pan with chicken. Cook, stirring often, until sauce thickens slightly, 1-2 min.

Finish and serve

Fluff rice with a fork, then stir in half the green onions. Season with salt, to taste.Divide rice between plates. Top with stir-fry.Sprinkle remaining green onions over top.