Soy and Honey Chicken and Rainbow Veg Mix

Soy and Honey Chicken and Rainbow Veg Mix

with Green Beans and Rice

Custom recipe
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Tags:RapidUnder 600 calories

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

280 grams

Diced Chicken Breast

10 grams


1 unit(s)

Echalion Shallot

150 grams

Green Beans

1 unit(s)


200 grams

Rainbow Vegetable Mix

1 sachet

Tomato Puree

1 sachet

Chicken Stock Powder


3 sachet


1 sachet

Soy Sauce

(ContainsGluten, Soya)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2591 kJ
Energy (kcal)619 kcal
Fat4.0 g
of which saturates1.0 g
Carbohydrate94 g
of which sugars28.0 g
Protein47 g
Salt1.67 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Large Bowl
Cutting board
Garlic Press
Instructionsarrow up iconarrow up icon
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a) Bring a large saucepan of water to the boil with 1/4 tsp of salt for the rice. b) When boiling, add the rice and cook for 12 mins. c) Once cooked, drain in a sieve.


a) Meanwhile, eat a glug of oil in a frying pan on medium high heat. b) While the pan gets hot, put the cornflour in a large bowl and season with salt and pepper. c) Add the chicken pieces to the bowl and toss to coat completely in the cornflour. IMPORTANT: Wash your hands after handling raw chicken. d) Once the oil is hot, add the chicken to the pan and stir-fry until golden brown, 4-5 mins.


a) While the chicken cooks, halve, peel and thinly slice the shallot. b) Trim the green beans and chop into thirds. c) Peel and grate the garlic (or use a garlic press). d) Heat a drizzle of oil in another large frying pan on a medium high heat. e) Once hot, add the rainbow veg mix and stir fry for 2-3 mins. Then add a splash of water, cover with a lid (or some foil) and steam-fry until the veggies are tender, 4-5 mins. Remove the pan from the heat.


a) Once the chicken is browned, add a drizzle of oil if you need to, add the shallot, cook with the chicken until softened, 2-3 mins. b) Stir in the garlic and tomato puree, cook for 1 minute. Pour in the water (see ingredient list for amount), chicken stock powder, honey and soy sauce. c) Stir in the green beans, bring to a simmer. Cover with a lid or some foil, simmer until the beans are cooked and the sauce has thickened, 5-6 mins.


a) Once the chicken and beans are cooked, taste and add salt and pepper if you feel it needs it. IMPORTANT: The chicken is cooked when no longer pink in the middle. b) Add a splash more water if you feel it needs it.


a) Fluff up the rice with a fork. b) Spoon into bowls and top with the soy honey chicken. c) Serve the rainbow mix on top (reheat first if necessary!) and enjoy!