Honey Ginger Chicken
with stir-fried broccoli and jasmine rice
The Asian-inspired flavours in this chicken rice bowl take your mouth on a journey from sweet to heat. The ginger, honey and garlic may be contrasting tastes but they definitely work together in this dish.
Tags:
Family Friendly
Allergens:
Peanut
•Cereals containing gluten
•Soya
•Wheat
The quantities provided above are averages only.
Total35 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
1 sachet(s)
Honey
150 grams
Jasmine Rice
1 unit(s)
Broccoli
1 unit(s)
Ginger
1 unit(s)
Lime
20 grams
Peanuts
(Contains: Peanut)
2 unit(s)
Garlic
1 unit(s)
Onion
1 sachet(s)
Ketjap Manis
(Contains: Cereals containing gluten, Soya, Wheat)
1 sachet(s)
Sweet Asian Sauce
(Contains: Cereals containing gluten, Soya, Wheat)
320 grams
Irish Chicken Breast
Not included in your delivery
1 tbsp
Oil
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3194 kJ
Energy (kcal)763 kcal
Fat23.2 g
of which saturates3.7 g
Carbohydrate100.1 g
of which sugars21 g
Dietary Fiber7.2 g
Protein57.2 g
Cholesterol0.3 mg
Salt1.2 g
Potassium615.4 mg
Calcium75.6 mg
Iron1.4 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pan with Lid
•Pot with Lid
Cooking steps
1
- Rinse the rice to remove excess starch. Add 300ml cold salted water (per 2P) 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 and cover with the lid.
- Leave to cook for 12 mins, then remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, trim the bottom of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Peel and grate the ginger and garlic. Use a teaspoon to easily scrape away the ginger's peel.
- Juice the lime.
- Roughly chop the peanuts.
- Halve and peel the onion. Chop into small pieces.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the broccoli and onion until slightly charred, 2-3 mins.
- Season with salt and pepper then add the ginger and garlic and cook until fragrant, 1 min.
- Add a splash of water and cover with a lid or some foil. Cook until the broccoli is tender, 4-5 mins.
4
- Meanwhile, add the sweet Asian sauce, ketjap manis and honey to a small bowl.
- Pour in 1 tsp lime juice (per 2P) and 1 tbsp oil (per 2P).
- Mix well to combine.
- Chop the chicken into 2cm cubes. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
5
- Add the chicken to the pan and fry until cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Add the sauce and veg to the pan and cook, stirring, until warmed through, 1-2 mins.
- Season to taste with salt, pepper and more lime juice if desired.
TIP: Add a splash of water if the sauce is too thick.
6
- Fluff up the rice with a fork and divide between bowls.
- Top with the chicken and veg.
- Scatter the chopped peanuts over the top.
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