Aromatic Soy Glazed Chicken
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Aromatic Soy Glazed Chicken

Aromatic Soy Glazed Chicken

with chilli

Succulent beef strips are coated in a sweet and tangy glaze in this Asian-fusion stir-fry dish. Fluffy rice and chilli for bite round out a hearty and flavourful meal.

Tags:
Optional Spice
•Calorie Smart
•Protein Rich
Allergens:
Soya
•Wheat

The quantities provided above are averages only.

Total Time40 minutes
Cooking Time30 minutes
DifficultyMedium

Ingredients

Serving amount

150 grams

Rice

2 unit(s)

Garlic

1 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

1 unit(s)

Onion

½ unit(s)

Chilli

1 unit(s)

Pak Choi

2 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

1 unit(s)

Carrot

1 sachet(s)

Honey

260 grams

Diced Chicken Breast

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

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Nutrition Values

Energy (kJ)2221 kJ
Energy (kcal)531 kcal
Fat4.2 g
of which saturates1.1 g
Carbohydrate85.7 g
of which sugars20.1 g
Dietary Fiber0 g
Protein41 g
Cholesterol0 mg
Salt3.08 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater
•Pot with Lid

Cooking Steps

Make the Rice
1
  • Add 300ml cold salted water (double for 4p) to a medium pot with a tight-fitting lid. 
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover with the lid and cook for 10 mins.
  • Once cooked, remove the pot from the heat.
  • Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Get Prepped
2
  • Meanwhile, halve, peel and chop the onion into small pieces.
  • Peel and grate the garlic (or use a garlic press).
  • Halve the chilli lengthways. Deseed and finely chop half (double for 4p). 
  • Trim the pak choi, then halve lengthways.
  • Trim the carrot then halve lengthways (no need to peel). Chop widthways into ½ cm pieces.
Sear the Beef Strips
3
  • Place a large pan over high heat with a drizzle of oil.
  • Once the pan is very hot, sear the beef strips until cooked through, shifting as they colour, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned. 
  • Once cooked, remove from the pan and set aside.
Cook the Veg
4
  • Return the pan to medium-high heat with a drizzle of oil.
  • Add the carrot, onion, garlic and chopped chilli (use less if you don't like spice). 
  • Cook until softened, 4-5 mins.
  • Add the pak choi and cook until wilted, 1-2 mins.
Stir in the Sauce
5
  • Add the beef to the pan along with the ketjap manis and soy sauce.
  • Mix everything together and allow to warm through.
  • Season to taste with salt and pepper.
  • Remove the pan from the heat and stir the honey through the sauce.

TIP: Add a splash of water if the sauce is too dry.

Finish and Serve
6
  • Fluff up the rice with a fork and share between bowls.
  • Top with the beef strips and saucy veg.