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Easy Sesame Chicken Breasts
with Veggie-Tossed Rice
Sesame-crusted chicken, tossed in honey-garlic sauce and served with veggie-studded rice, is the perfect dinner for even the pickiest eaters!
Ingredients: Chicken breast • Jasmine rice • Bok choy • Mirepoix (carrot, onion, celery) • Honey garlic sauce (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) (soy) • Sesame oil • Cornstarch • Sesame seeds • Soy sauce (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) (soy, sulphites, wheat) • Garlic salt (salt, garlic powder, silicon dioxide).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
1 tbsp
Cornstarch
(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
9 g
Sesame Seeds
(Contains Sesame)
4 tbsp
Honey-Garlic Sauce
(Contains Soy May contain Mustard, Tree nuts, Crustaceans, Egg, Soy, Wheat, Sesame, Fish, Gluten, Milk, Sulphites)
1 tbsp
Sesame Oil
(Contains Sesame)
¾ cup
Jasmine Rice
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Shanghai Bok Choy
113 g
Mirepoix
½ tbsp
Soy Sauce
(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Cut bok choy into 1-inch pieces. Wash and drain.
- Stir together Honey-Garlic Sauce and half the soy sauce in a large bowl. Set aside.
- Add cornstarch and sesame seeds to a zip-top bag. Close bag, then shake to combine. Set aside.
- Pat chicken dry with paper towels. Cut into 1-inch wide strips.
- Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Add chicken to the bag. Close bag, then shake to coat chicken with sesame-cornstarch mixture. Set aside.
- Heat a large non-stick pan over medium-high heat.
- When hot, add sesame oil, then mirepoix. Cook, stirring often, until tender-crisp, 3-4 min.
- Add bok choy. Cook, stirring often, until tender-crisp, 1-2 min.
- Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- When rice is tender, transfer veggies to the pot. Cover to keep warm.
- Carefully wipe pan clean.
- Add 1 tbsp oil to the same pan (used in step 3) over medium heat. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 1 tbsp oil per batch).
- When the pan is hot, add coated chicken. Pan-fry, until golden-brown and cooked through, 3-4 min per side.**
- Transfer chicken to the large bowl with honey-garlic mixture. Toss until coated in sauce.
- Add 1 tbsp (2 tbsp) butter and remaining soy sauce to the pot with rice. Stir to combine. Season with salt.
- Divide veggie-tossed rice between plates, then top with chicken , spooning any remaining sauce from the bowl over top.
If you've opted to get chicken breasts, cut into 1-inch wide strips, then prepare and cook them in the same way the recipe instructs you to prepare and cook the chicken breast tenders.