Chinese Salt-and-Pepper-Style Chicken Stir-Fry
with Snow Peas and Ginger Sauce
Ingredients: Chicken thighs • Jasmine rice • Red onion • Ginger sauce (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) (soy, wheat) • Snow peas • Cornstarch • Garlic salt (salt, garlic powder, silicon dioxide).
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
270 g
Chicken Thighs
36 g
Cornstarch
(Contains: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts, May contain traces of allergens)
¾ cup
Jasmine Rice
(Contains: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat, May contain traces of allergens)
4 tbsp
Ginger Sauce
(Contains: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites, May contain traces of allergens, Soy, Wheat)
56 g
Snow Peas
1 unit(s)
Red Onion
4 g
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.38 tsp
Pepper*
1.5 tbsp
Butter*
(Contains: Milk)
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the garlic salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, trim peas.
- Peel, then cut half the onion into 1/4-inch slices (use whole onion for 4 servings).
- To a zip-top bag, add remaining garlic salt, 1/4 tsp (1/2 tsp) pepper and cornstarch. Shake to combine, then open bag.
- Pat chicken dry with paper towels, then cut into 1/2-inch slices.
- Add chicken to zip-top bag, then close and shake bag to coat chicken completely.
- Heat a large non-stick pan over medium-high.
- When hot, add 2 tbsp (4 tbsp) oil, then chicken. Cook for 5-7 min, stirring occasionally, until browned and cooked through.**
- Transfer to a paper-towel lined plate.
- Carefully wipe the pan.
- Reduce heat to medium.
- To the pan, add 1/2 tbsp (1 tbsp) oil, onions and peas. Cook for 3-4, stirring often, until tender-crisp.
- Season with salt and pepper.
- To a microwaveable bowl, add 1/2 tbsp (1 tbsp) butter, ginger sauce and 1/4 tsp (1/2 tsp) sugar. Microwave for 15-30 seconds until butter is melted.
- Fluff rice with fork, add 1 tbsp (2 tbsp) butter.
- Divide rice, veggies and chicken between plates.
- Drizzle ginger sauce over top.
