Honey-Soy Chicken, Tofu & Veggie Stir-Fry
with Rapid Butter Rice & Crispy Shallots
- Soy
- May contain traces of allergens
- Eggs
- Sesame
- Crustaceans
Whipping up a honey-soy sauce at home is easy. It's the ideal accompaniment to tender diced 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
300 g
Diced Chicken
1 packet
Basmati Rice
1
Carrot
2
Garlic
1
Courgette
400 g
Firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans)
Nutrition Values
Utensils
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 plain tofu (see ingredients) into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook tofu, tossing until browned, 4-5 minutes. Set aside. • Cook diced chicken, tossing occasionally, until browned and cooked through, 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 tofu, 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, tofu and veggie stir-fry. • Tear over coriander and garnish with crispy shallots to serve. Enjoy!
