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Low carb, ready in 15 min!
20 minutes

Honey-Sriracha Chicken Breasts

with Sautéed Asian Greens & Cauliflower ‘Rice’

Cooking time

20 minutes




410 /serving

File under meant to be: honey and sriracha know a good thing when they find it. The gooey sweetness and fiery sauciness are a great match when combined into a sauce, especially mixed with a little soy and minced garlic. Brush it over seared chicken breasts as the centrepiece for this spice-loving meal. It’s a go with Asian greens sautéed until still-crisp and a mound of warm sesame-spiced cauliflower ‘rice’.

We will send you:

  • 2 Chicken breasts
  • 200g Cauliflower ‘rice’ (chopped cauliflower)
  • 15ml Minced garlic
  • 225g Asian greens (yu choy or gai lan)
  • 30ml Sriracha
  • 30ml Soy sauce (low sodium)
  • 14g Honey
  • 12g Sugared Sesame spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper, sugar)

Contains: Sesame, Soy, Sulphites, Wheat

You will need:

Medium pan
Large high-sided pan
Salt & pepper (S&P)
Basting brush
Total Fat
15 g
Saturated Fat
3 g
1920 mg
Total Carb
26 g
15 g
44 g
5 g
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Start the chicken
In a medium pan, heat a drizzle of oil on medium. Pat the chicken dry with paper towel; season with ⅓ of the spices and pepper. Cook, partially covered, 5 to 7 min. per side, until partially cooked.
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Sauté the cauliflower rice
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Sauté ½ the garlic, 30 sec. to 1 min., until fragrant. Add the cauliflower rice, ½ the remaining spices and pepper. Sauté, 8 to 10 min., until softened. Transfer to a bowl and keep warm. Reserve the pan.
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Mise en place
Meanwhile, remove the bottom inch of the gai lan stems; roughly chop the leaves and stems. In a small bowl, make the sauce by combining the honey, sriracha (add ½ for medium spicy), soy sauce and remaining garlic.
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Finish the chicken
Brush the chicken* with the sauce and cook, flipping at least twice, 2 to 3 min., until cooked through and coated.
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Sauté the gai lan
Meanwhile, in the reserved pan, heat a drizzle of oil on medium-high. Add the gai lan, 1 tbsp water (double for 4 portions), the remaining spices and S&P. Sauté, 2 to 3 min., until the gai lan is tender and the water has evaporated.
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Plate your dish
Divide the cauliflower rice between your plates. Top with the gai lan and chicken (slice beforehand if desired). Bon appétit!

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