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Honey-Soy Glazed Chicken

with Asian Greens & Carrots over Jasmine Rice

Cooking time

30 minutes




730 /serving

This sweet honey-soy glazed chicken dish is stick-to-your-ribs (and fingers) good. Deliciously thick and syrupy, the sauce coats the pan-seared chicken until it becomes gloriously glossy. The side of crunchy Asian greens and carrots sautéed in garlic provides a pretty contrast, while a bed of fluffy jasmine rice and a final peppering of black and white sesame seeds give the chicken and veg a nutty sparkle. Get extra napkins ready!

We will send you:

  • 4 Chicken thighs (or 2 chicken breasts; or 4 bone-in chicken thighs; or 2 bone-in chicken legs; or 6 chicken drumsticks)
  • 200g Carrots
  • 2 Garlic cloves
  • 1 Scallion
  • 225g Gai lan (or yu choy)
  • 157g Jasmine rice
  • 30ml Rice vinegar
  • 30ml Soy sauce (low sodium)
  • 30g Vegetable demi-glace
  • 14g Honey
  • 6g Black & white sesame seeds
  • 12g Savoury Seoul-Style spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Sesame seeds, Soy, Wheat

You will need:

Medium pot
Large pan
Total Fat
17 g
Saturated Fat
4 g
2030 mg
Total Carbs
96 g
19 g
44 g
7 g
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and ⅓ of the spice blend; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Start the chicken
While the rice cooks, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the remaining spice blend. Add the chicken thighs to the pan and cook, partially covered, 4 to 6 minutes per side or until golden brown and partially cooked (if you received a different cut of chicken, find your alternate cooking method at
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Mise en place
While the chicken cooks, peel and thinly slice the carrots on an angle into ¼ inch rounds. Cut off and discard the bottom inch of the gai lan stems; roughly chop the leaves and stems. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Mince the garlic.
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Finish the chicken
To the pan of chicken, add ½ each of the following: soy sauce, rice vinegar, demi-glace and honey. Cook, occasionally spooning the glaze over the chicken, 1 to 3 minutes, until the chicken* is thoroughly glazed and cooked through, and the remaining glaze has thickened slightly. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Sauté the vegetables
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the garlic and white bottom of the scallion. Sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the carrots and gai lan to the pan and sauté, stirring frequently, 3 to 4 minutes until tender. Add ½ the sesame seeds, 2 tbsp water (double for 4 portions) and the remaining soy sauce, rice vinegar, honey, demi-glace and spice blend. Continue cooking, stirring frequently, 2 to 4 minutes, until heated through.
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Plate your dish
Divide the rice between your plates. Top with the vegetables and glazed chicken. Garnish with any remaining glaze and sesame seeds and as much green top of the scallion as you’d like. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.