Honey-Garlic Chicken
with Sweet Peppers & Edamame Rice
Cooking time
30 minutes
Servings
4
Calories
630 /serving
The combo of honey and garlic, the OG of sweet and savoury, is irresistible to just about anyone of any age. It sauces up tender chicken and sweet peppers, before they land on warm, fluffy jasmine rice studded with edamame.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 2 Sweet peppers
- 14g Honey
- 30g Minced roasted garlic
- 30ml Rice vinegar
- 90ml Stir-fry sauce
- 320g Jasmine rice
- 150g Edamame (or green peas)
Contains: Oysters • Soy • Wheat
You will need:
Large high-sided pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
10 g
Saturated Fat
2 g
Sodium
720 mg
Total Carb
82 g
Sugars
12 g
Protein
50 g
Fibre
4 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Add the edamame and fluff the rice.
Start the chicken
- Meanwhile, pat the chicken dry; season lightly with S&P.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 2 to 3 min. per side, until partially cooked.
Mise en place
- Halve, core and cut the sweet peppers lengthwise into ½ inch pieces.
- In a medium bowl, make the sauce by combining the vinegar, honey, garlic, stir-fry sauce and ½ cup water.
Finish the chicken & cook the sweet peppers
- To the pan, add the sweet peppers and sauce.
- Cook, partially covered, stirring the sweet peppers occasionally, 6 to 10 min., until the chicken* is cooked through, the sweet peppers are tender and the sauce has reduced; season with S&P.
Plate your dish
- Divide the rice between your plates.
- Top with the chicken, sweet peppers and sauce. Bon appétit!
Eat like you're Irish
We’re celebrating St. Patrick’s Day with a limited-time menu inspired by the Emerald Isle—and, yes, there will be potatoes. Think hearty, simple recipes emphasized by fresh, high-quality ingredients. Keep an eye on the menu and be ready to add our St. Paddy’s recipes to your box before they’re gone.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
