Sticky Chicken Stir-Fry
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Sticky Chicken Stir-Fry

Sticky Chicken Stir-Fry

with Green Onion and Garlic Rice

Sweetness and spiciness make for an addictive and delicious duet in a stir-fry. The best part? This wholesome meal comes together in a speedy 25 minutes!


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

2 unit

Chicken Breasts

¾ cup

Basmati Rice

160 g

Sweet Bell Pepper

113 g

Bok Choy, chopped

4 tbsp

Sweet Chili Sauce

1 tsp

Garlic Salt

1 unit

Green Onion

½ tbsp

Soy Sauce

(Contains Soy, Wheat)

1 tbsp


(Contains Sulphites)

Not included in your delivery

1 tbsp


0.06 tsp


0.13 tsp



Nutrition Values

Calories650 kcal
Fat12 g
Saturated Fat2 g
Carbohydrate87 g
Sugar19 g
Dietary Fiber3 g
Protein47 g
Cholesterol125 mg
Sodium1130 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
Large Non-Stick Pan
Measuring Spoons
Paper Towel
Medium Bowl



Before starting, wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, core, then cut pepper into 1-inch pieces. Thinly slice green onion.

Cook rice

Add rice and half the garlic salt to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Stir-fry veggies

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until starting to soften, 2-3 min. Add bok choy and remaining garlic salt. Season with pepper. Cook, stirring occasionally, until tender-crisp, 2-3 min. Transfer veggies to a plate, then cover to keep warm.

Prep and pan-fry chicken

Pat chicken dry with paper towels. Cut into 1-inch pieces, then season with salt and pepper. Add chicken and cornstarch to a medium bowl, then toss to coat. Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 2-3 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step.)

Glaze chicken

Add sweet chili sauce, soy sauce and 1/2 cup water (dbl for 4 ppl) to the pan with chicken. Bring sauce to a boil. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 5-7 min.**

Finish and serve

Add veggies back to the pan with chicken, then stir to combine. Fluff rice with a fork, then stir in half the green onions. Divide rice between plates. Top with stir-fry. Sprinkle remaining green onions over top.

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