Glazed Honey-Garlic Chicken
with Bok Choy and Cashews
Did someone say sticky chicken? The sweet and savoury combination of soy, honey, ginger and garlic makes a delicious glaze. The glazed chicken is plated over a bed of rice with pops of bok choy. Cashews finish this dish off with a satisfying crunch!
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
¾ cup
Basmati Rice
226 g
Shanghai Bok Choy
2 tbsp
Ginger-Garlic Puree
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 tbsp
Honey-Garlic Sauce
(Contains Soy)
28 g
Cornstarch
1 unit
Chicken Broth Concentrate
28 g
Cashews, chopped
(Contains Peanuts, Cashews/Noix de cajou)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add broth concentrate, 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. Once boiling, add rice, then 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.
Meanwhile, separate bok choy leaves and stems. (TIP: Rinse bok choy to wash away any hidden dirt!) Cut into 1-inch pieces. Add honey-garlic sauce, soy sauce, ginger-garlic puree, 1/2 tbsp (1 tbsp) cornstarch and 1/3 cup (2/3 cup) water to a small bowl, then whisk to combine.
Heat a large non-stick pan over medium heat. When hot, add cashews to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on cashews so they don't burn!) Transfer to a plate.
Pat chicken dry with paper towels.On a separate cutting board, cut chicken into 1-inch pieces, then season with salt and pepper. Reheat the same pan over medium-high.When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Cook, stirring often, until golden and cooked through, 4-5 min.**Transfer to a plate and set aside.
Add 1/2 tbsp (1 tbsp) oil, then bok choy stems to the same pan. Cook, stirring often, until tender-crisp, 1-2 min. Add sauce, bok choy leaves and chicken. Cook, stirring often, until sauce is slightly thickened, bok choy is wilted and chicken is warmed through, 2-3 min. Season with salt and pepper, to taste.
Fluff rice with a fork, then season with salt, to taste. Divide rice between plates, then top with chicken, bok choy and any remaining sauce in the pan.Sprinkle cashews over top.
