Soy and Honey Chicken and Rainbow Veg Mix
with Green Beans and Rice
.
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.
Ingredients
150
Basmati Rice
260
Diced Chicken Breast
10
Cornflour
1
Echalion Shallot
150
Green Beans
1
Garlic Clove
200
Baby Corn, Greens & Carrots
30
Tomato Puree
1
Chicken Stock Powder
45
Honey
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
15000
Water for the Sauce
Nutritional information
Utensils
Instructions
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!
Step 3 MOD:
a)If you've added rainbow vegetables to your meal, once you've finished the prep in the step about, heat a drizzle of oil in a large frying pan on a medium high heat.
b) 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. Continue with the rest of the recipe as instructed.
MOD Step 6:
a) Serve with the vegetable rainbow mix on top.
