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Easy Sesame Chicken Tenders
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
1 tbsp
Cornstarch
1 tbsp
Sesame Seeds
(Contains Sesame)
4 tbsp
Honey-Garlic Sauce
(Contains Soy)
1 tbsp
Sesame Oil
(Contains Sesame)
¾ cup
Jasmine Rice
¾ tsp
Garlic Salt
1 unit
Shanghai Bok Choy
113 g
Mirepoix
1.5 tsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
0.06 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Meanwhile, 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. 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 tenders. 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.
