Chicken and Shrimp Chop Suey Stir-Fry
with Veggies and Fragrant Sesame Rice
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
285 g
Shrimp
(Contains: Shrimp)
¾ cup
Jasmine Rice
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
1 unit(s)
Sweet Bell Pepper
113 g
Sugar Snap Peas
113 g
Mushrooms
½ unit(s)
Yellow Onion
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Egg, Crustaceans, Wheat, Gluten)
9 g
Cornstarch
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat, Triticale)
½ tbsp
Soy Sauce
(Contains: Soy, Wheat, Sulphites May contain traces of: Fish, Mustard, Sesame, Milk, Egg, Wheat)
1 tbsp
Sesame Oil
(Contains: Sesame May contain traces of: Fish, Mustard, Soy, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)
1 unit(s)
Chicken Broth Concentrate
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, pat chicken dry with paper towels.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Remove from heat.
- Transfer chicken to a parchment-lined baking sheet.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Trim, then halve snap peas.
- Quarter mushrooms.
- Peel, then cut onion into 1/2-inch pieces.
- In a medium bowl, combine oyster sauce, cornstarch, soy sauce, broth concentrate and 3/4 cups (1 1/2 cups) cold water.
- Drain and rinse shrimp, then pat dry with paper towels.
- Reheat the same pan (from step 2) over medium-high.
- When hot, add half the sesame oil, then mushrooms. Cook for 1-2 min, stirring occasionally, until starting to soften.
- Add snap peas, peppers, shrimp and prepared sauce. Cook for 3-4 min, stirring occasionally, until sauce has thickened and shrimp just turn pink. **
- Fluff rice with a fork, then stir in remaining sesame oil and 1 tbsp (2 tbsp) butter.
- Thinly slice chicken.
- To the pan with shrimp and veggies, add chicken. Toss to coat.
- Divide rice between plates. Top with chicken and shrimp stir-fry.
- Spoon any remaining sauce over top.
