Honey Sriracha Chicken
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Honey Sriracha Chicken

Honey Sriracha Chicken

with Stir-Fried Veggies

Tender chicken gets a sweet-heat spin with honey-sriracha glaze! Ginger, garlic and crispy shallots bring big savoury flavours to fluffy jasmine rice.

Tags:
Quick
New
Allergens:
Wheat
Soy
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

¾ cup

Jasmine Rice

1 unit(s)

Carrot

2 unit(s)

Shanghai Bok Choy

4 tsp

Sriracha

2 unit(s)

Honey

½ tbsp

Moo Shu Spice Blend

(Contains Wheat, Soy)

1 unit(s)

Green Onion

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Cornstarch

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories780 kcal
Fat22 g
Saturated Fat6 g
Carbohydrate103 g
Sugar20 g
Dietary Fiber5 g
Protein47 g
Cholesterol125 mg
Sodium1310 mg
Trans Fat0 g
Potassium1250 mg
Calcium175 mg
Iron4.5 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.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Medium Bowl
Peeler
Large Non-Stick Pan
Paper Towel

Instructions

Cook rice
1

Before starting, add 1 1/4 cups (2 1/2 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. Using a strainer, rinse rice until water runs clear.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.

Prep
2

Meanwhile, peel, then cut carrot in half lengthwise. Cut into 1/4-inch half-moons. Cut bok choy into 1-inch pieces. (TIP: Using a strainer, rinse bok choy leaves to wash away any hidden dirt!)Thinly slice green onion. Combine honey, sriracha, soy sauce, cornstarch and 3/4 cup (1 1/3 cups) water in a medium bowl.

Cook veggies
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then carrots. Cook, stirring occasionally, until tender-crisp, 3-5 min. Add bok choy and 2 tbsp (1/4 cup) water. Cook, stirring often, until veggies are tender and water is absorbed, 2-3 min. Season with salt and pepper, to taste. Remove from heat, transfer veggies to a plate. Cover to keep warm.

Prep chicken
4

While carrots cook, on a separate cutting board, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt, pepper and half the Moo Shu Spice Blend (use all for 4 ppl).

Cook chicken and sauce
5

When veggies are done, reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear, tossing occasionally, until golden-brown on all sides, 3-4 min. Add honey mixture. Cook, stirring often, until sauce thickens and chicken is cooked through, 3-4 min.**

Finish and serve
6

Fluff rice with a fork, then stir in half the green onions and half the crispy shallots. Divide rice between bowls. Top with veggies, then chicken and any remaining sauce in the pan. Sprinkle remaining green onions and crispy shallots over top.

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