Japanese Chicken and Shrimp
with Veggie Fried Rice and Crispy Garlic- Shrimp
- Sesame
- Soy
- Mustard
- Wheat
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Triticale
- Gluten
Ingredients: Chicken breasts • Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Basmati rice • Mirepoix (onion, carrot, celery) • Soy sauce-mirin blend (soy) (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) • Ginger • Cornstarch • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Sesame oil • Crispy garlic (mustard, wheat) (garlic, sunflower and/or safflower oil, enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), seasoning (salt, maltodextrin, garlic powder, yeast extract, onion powder, sugars [brown sugar, sugar], natural flavor [including mustard], spice, citric acid, lactic acid)) • Green onion • Garlic.
Ingredients
2 unit(s)
Chicken Breasts
285 g
Shrimp
(Contains: Shrimp)
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
170 g
Coleslaw Cabbage Mix
18 g
Cornstarch
(May be present: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
2 unit(s)
Green Onion
1 tbsp
Chili-Garlic Sauce
(May be present: Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
30 g
Ginger
1 unit(s)
Garlic, cloves
113 g
Mirepoix
1 tbsp
Sesame Oil
(Contains: Sesame May be present: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish)
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May be present: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)
14 g
Crispy Garlic
(Contains: Mustard, Wheat)
Not included in your delivery
½ tsp
Salt*
0.06 tsp
Pepper*
3 tbsp
Oil*
2 tbsp
Butter*
¼ tsp
Sugar*
Nutrition facts
Cooking Steps
- 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 and 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.
- Thinly slice green onions, keeping white and green parts separate.
- Peel, then mince or grate garlic.
- Peel, then mince or grate ginger.
- Pat chicken dry with paper towels. Cut into 1/2-inch pieces.
- Drain, then pat shrimp dry with paper towels.
- To a large bowl, add chicken, shrimp, ginger, half the garlic, half the soy sauce mirin blend, half the sesame oil, and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Toss to combine.
- Sprinkle with cornstarch. Flip to coat well. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then mirepoix and coleslaw cabbage mix. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp. Season with salt and pepper.
- Transfer veggies to a plate and cover to keep warm.
- Reheat pan (from step 3) over medium.
- When the pan is hot, add 2 tbsp oil, then chicken and shrimp. (For 4 servings, cook in batches, using 2 tbsp oil per batch). Cook 2-3 mins, tossing occasionally, until cooked through.**
- Remove from heat and transfer chicken and shrimp to a plate. Cover to keep warm.
- Carefully wipe the pan clean.
- Meanwhile, fluff rice with a fork.
- Reheat the same pan over medium. Add 2 tbsp (4 tbsp) butter and remaining garlic. Cook for 1 min, stirring often, until fragrant.
- To the pan with garlic butter, add remaining soy sauce mirin blend. Cook for 1-2 mins, until sauce is slightly reduced.
- Add rice, veggies, green onion whites and remaining sesame oil to the pan. (NOTE: For 4 servings don't crowd the pan; cook in 2 batches if needed.) Season with salt and pepper. Stir to combine.
- Spread out rice mixture, covering the bottom of the pan in an even layer. Reduce heat to medium-low. Cook 2-3 min, without stirring, until rice is crispy and golden-brown.
- Divide veggie rice between plates. Top with chicken and shrimp.
- Drizzle with chili-garlic sauce, if desired.
- Sprinkle crispy garlic and remaining green onions over top.
