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Polynesian Rhythm: Soy Glazed Chicken

Polynesian Rhythm: Soy Glazed Chicken

Polynesian Rhythm: Soy Glazed Chicken

Inspired by Moana

Get 50% off 1st box & free dessert for 3 months!

You'll feel anything but crabby after enjoying this succulent soy glazed chicken dish!

Tags:

Optional Spice

•Family Friendly

•Calorie Smart

•Protein Rich

Allergens:

Wheat

•Cereals containing gluten

•Soya

The quantities provided above are averages only.

Total40 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

150 grams

Rice

2 unit(s)

Garlic

1 sachet(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

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 Irish Chicken Breast

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

Nutrition Values

Energy (kJ)2278 kJ

Energy (kcal)544 kcal

Fat2.9 g

of which saturates0.6 g

Carbohydrate89.6 g

of which sugars19.6 g

Dietary Fiber1.7 g

Protein40.5 g

Cholesterol0 mg

Salt3.25 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

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, 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 a chilli (per 2P).
Trim the pak choi, then halve lengthways.
Trim the carrot then halve lengthways (no need to peel). Chop widthways into ½ cm pieces.

Cook the Chicken

3

Place a large pan over medium-high heat with a drizzle of oil.
Once the oil is hot, add the onion, carrot, garlic and chicken to the pan and season with salt and pepper.
Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Wilt the Pak Choi

4

Add the chopped chilli (use less if you don't like spice).
Add the pak choi and cook until wilted, 1-2 mins.

Stir in the Sauce

5

Pour in 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 glazed chicken and saucy veg.

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