Name: Creamy Honey Mustard Chicken and Rice with Carrots and Peas
Total time: 20 min
Yield: 2
Cuisine: British
Ingredients: 150 grams Basmati Rice; 75 grams Creme Fraiche; 10 grams Chicken Stock Paste; 240 grams Diced British Chicken Breast; 120 grams Peas; 1 unit(s) Carrot; 17 grams Wholegrain Mustard; 2 unit(s) Garlic Clove**; 1 tbsp Honey; 100 milliliter(s) Water for the Sauce

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Recipes

British Recipes

Creamy Honey Mustard Chicken and Rice

with Carrots and Peas

Lily StevensPublished on January 26, 2023

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Allergens:

Milk

•Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

75 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

240 grams

Diced British Chicken Breast

120 grams

Peas

1 unit(s)

Carrot

17 grams

Wholegrain Mustard

(Contains: Mustard)

2 unit(s)

Garlic Clove**

Not included in your delivery

1 tbsp

Honey

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2668 kJ

Energy (kcal)638 kcal

Fat16.7 g

of which saturates8.4 g

Carbohydrate79.6 g

of which sugars14.7 g

Dietary Fibre6.3 g

Protein41.6 g

Salt1.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Kettle

•Large Saucepan

•Chopping Board

•Knife

•Spoon

•Large Frying Pan

Cooking Instructions and Tips

a) Boil a full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) While the rice is cooking, trim the carrot, then halve lengthways (no need to peel).

b) Slice widthways into pieces about 1cm thick.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once the oil is hot, add the carrot and diced chicken and season with salt and pepper.

c) Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

c) Add the honey (see pantry for amount) and stir to coat. Cook for a further minute.

a) Add the creme fraiche, chicken stock paste, mustard and water for the sauce (see pantry for amount) to the pan.

b) Stir together, bring to the boil. Reduce the heat and simmer the sauce until the chicken is cooked through and the sauce has slightly thickened, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Stir the peas through the sauce and warm until piping hot, 1 min.

b) Season with salt and pepper, then remove from the heat.

a) Share the rice out between your serving bowls.

b) Spoon over the chicken and sauce to finish.

Enjoy!