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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Chicken
¾ cup
Basmati Rice
200 g
Zucchini
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
Cornstarch
1 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
Add veggies and prepared sauce (from step 2) to the pan with chicken. Cook, stirring often, until sauce thickens slightly, 1-2 min.
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.
