Honey Mustard Chicken with Veggies and Rice
Packed full of veg and protein this deceptively silky dish has very little cream and lots of delicous flavour. Sweet honey and punchy mustard are a match made in heaven that will please young and old alike. Paired with simple steamed rice, it will be on the table in about 20 minutes.
Number of servings
Ingredients
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2 Chicken Breast
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1⁄4 Cup Honey
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1 Tbsp Dijon Mustard
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1 Tbsp Whole Grain Mustard
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2 Tsp Chicken Stock Concentrate
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1 Tbsp Thickened Cream
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3⁄4 Cup Jasmine Rice
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100g Green Beans
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1⁄2 Cup Peas
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1 Small Bunch Flatleaf Parsley
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1 Tsp Cornflour (GF)
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Frypan
Rice Cooker (Optional)
Pot
1 Prepare Ingredients
Cut chicken into inch cubes and toss in cornflour. Remove tops from beans and cut in half. Pick and finely chop parsley.
2 Cook Rice
In a medium pot, bring 1 and 1/2 cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off of the heat. Keep warm.
3 Start Honey Mustard Chicken
Heat a pan over medium high heat. Add a drizzle of oil and seal the chicken until it is golden but not cooked through. Add the mustards, honey, stock and a 1/4 cup of water and simmer until sauce begins to thicken.
Tip! It may seem like a lot of mustard but the honey really mellows the sharpness of the dijon and seeded mustards.
4 Finish Chicken
Add the cream and taste to adjust seasoning. Add the beans and peas and cook for 3 minutes or until veg is cooked to your liking. Add most of the parsley and stir.
5 You Plate It
Fluff rice and divide amongst plates. Top with honey mustard chicken and garnish with remaining parsley.
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