Honey Soy Chicken & Veggie Medley
with Rapid Butter Rice & Crispy Shallots
- Milk
- Soy
- Gluten
- May contain traces of allergens
Whipping up a honey-soy sauce at home is real easy, it's the ideal accompaniment to tender chicken, stir-fried veggies and buttery basmati rice. Top the whole thing off with moreish crispy shallots and this will become a favourite - fast!
Ingredients
1 packet
Crispy Shallots
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
320 g
Chicken Thigh
1
Carrot
2
Garlic
1
Courgette
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 tbs
honey
2 tbs
soy sauce
(Contains: Soy May be present: Gluten)
2 tsp
rice wine vinegar
Nutrition
You will need
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a good pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain and return rice to the saucepan. Add the butter and stir to combine.
• While the rice is cooking, cut chicken thigh into 2cm chunks. Heat a large frying pan with a drizzle of olive oil over a high heat. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a bowl. • Meanwhile, finely chop garlic. Roughly chop carrot and courgette.
• Return the frying pan to a medium-high heat with a drizzle of olive oil. • Cook carrot and courgette until tender, 5-6 minutes. • Reduce heat to medium, then add garlic and cook until fragrant, 1 minute. • Return chicken and any resting juices to the pan, then add honey-soy sauce and a splash of water and cook until slightly thickened, 1 minute. Add baby spinach leaves, and stir to combine. TIP: Add a dash of water to the pan to help speed up the cooking process.
• Divide rapid butter rice between bowls. • Top with honey-soy chicken and veggie stir-fry. • Tear over coriander and garnish with crispy shallots to serve. Enjoy!
