Honey-Soy Chicken Stir-Fry
with Jasmine Rice
Sweet honey and savoury soy provide delightful flavour contrast and balance in this east weeknight stir-fry.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Tofu
(Contient Soya Peut contenir Blé)
¾ tasse(s)
Riz au jasmin
1 pièce(s)
Oignon vert
1 pièce(s)
Poivron
2 pièce(s)
Miel
2 cs
Sauce soya
(Contient Soya, Sulfites, Blé Peut contenir Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
pièce(s)
Ail, bulbe
3 pièce(s)
Gousses d'ail
1 pièce(s)
Bok choy de Shanghai
9 g
Fécule de maïs
(Peut contenir Soya, Sésame, Poisson, Lait, Oeuf, Moutarde, Triticale, Sulfites, Crustacés, Blé, Noix, Arachides)
28 g
Échalotes frites
(Contient Blé Peut contenir Gluten)
Pas inclus dans votre livraison
0.37 cc
Sel*
2 cs
Beurre non salé*
0.13 cc
Poivre*
2 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
- Add 1 cup (2 cups) water, 2 tbsp (4 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- 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.
- Meanwhile, thinly slice green onions.
- Peel, then mince or grate garlic.
- Core, then cut pepper into 1/4-inch pieces.
- Cut bok choy into 1/2-inch pieces.
- Pat chicken dry with paper towels, then cut into bite-sized pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, turning occasionally, until golden-brown and cooked through, 5-6 min.** Transfer to a plate.
- Meanwhile, add honey, soy sauce, garlic, cornstarch and 1/4 cup (1/2 cup) water to a small bowl. Season with salt and pepper, then whisk to combine.
- Heat the same pan (from step 3) over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then peppers and bok choy. Cook, stirring often, until veggies are tender-crisp, 2-3 min.
- Stir in chicken and honey-soy sauce.
- Bring to a boil, then reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min. (NOTE: If sauce is too thick, add water, 1-2 tbsp at a time, until your desired consistency is reached.)
- Stir half the green onions into rice.
- Divide rice between bowls.
- Spoon stir-fry over rice.
- Sprinkle crispy shallots and remaining green onions over top.
If you've opted to get tofu, pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 6-7 min. (TIP: For 4 ppl cook tofu in 2 batches, using 1 tbsp oil for each batch!) Transfer tofu to a plate.