Ginger Chicken and Peppers
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Ginger Chicken and Peppers

Ginger Chicken and Peppers

with Jasmine Rice


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time10 minutes


serving amount

310 g

Chicken Breast, Diced

¾ cup

Jasmine Rice

1 unit(s)

Sweet Bell Pepper

56 g

Onion, sliced

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

¼ cup

Vegetarian Oyster Sauce

(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)

4 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

1 tbsp


(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

2 tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)


Nutrition Values

Calories590 kcal
Fat5 g
Saturated Fat1 g
Carbohydrate93 g
Sugar16 g
Dietary Fiber2 g
Protein42 g
Cholesterol115 mg
Sodium3190 mg
Trans Fat0 g
Potassium850 mg
Calcium30 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


  • Using a strainer, rinse rice until water runs clear.
  • Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove the pot from heat. Set aside, still covered.
  • Meanwhile, core, then cut the pepper into 1/4-inch strips.
  • Whisk together soy sauce, oyster sauce, cornstarch, 1 tsp sugar and 1/4 cup water (dbl both for 4 ppl).
  • Set aside.
  • Cut chicken into 1-inch pieces.
  • Season with half the garlic salt and pepper.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and pepper.
  • Season with salt and pepper.
  • Transfer to a plate, then cover to keep warm.
  • Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan (from step 3), then chicken.
  • Cook, flipping once halfway through, until cooked through, 5-6 min.**
  • Add sauce and veggies to the pan.
  • Cook, stirring often, until sauce thickens slightly, 2-3 min.
  • Season with salt and pepper, to taste.
  • Remove basil leaves from stems.
  • Fluff rice with a fork, then season with remaining garlic salt.
  • Divide rice between bowls.
  • Divide chicken and veggies between bowls.
  • Tear over basil.