Ginger-Hoisin Chicken Stir-Fry
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Ginger-Hoisin Chicken Stir-Fry

Ginger-Hoisin Chicken Stir-Fry

with Mixed Veggies

Searching for a quick and delicious chicken stir-fry? Look no further! Juicy chicken tenders are coated in a bold sweet and savoury sauce with a medley of nutritious veggies for a meal the whole family is sure to love!

Allergens:
Soy
Mustard
Sesame

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
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

¾ cup

Basmati Rice

170 g

Vegetable Mix

¼ cup

Vegetarian Oyster Sauce

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

4 tbsp

Hoisin Sauce

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

2 tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)

Not included in your delivery

2 tbsp

Unsalted Butter*

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Nutrition Values

Calories720 kcal
Fat17 g
Saturated Fat9 g
Carbohydrate91 g
Sugar22 g
Dietary Fiber4 g
Protein47 g
Cholesterol155 mg
Sodium1830 mg
Trans Fat0.5 g
Potassium1000 mg
Calcium100 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.

Utensils

Medium Pot
Measuring Spoons
Large Non-Stick Pan
Measuring Cups

Instructions

1
  • Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
2
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then vegetable mix and 1 tbsp (2 tbsp) water. Cook, stirring occasionally, until veggies are tender-crisp and water has evaporated, 5-6 min. Season with salt and pepper.
  • Remove from heat.Transfer veggies to a plate, covered to keep warm.

Test out timing in dev!

3
  • Meanwhile, pat chicken dry with paper towels. Cut each tender in half. Season with salt and pepper.
  • Reheat the same pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, turning occasionally, until golden-brown and cooked through, 5-6 min.**
4
  • Add ginger-garlic puree, vegetarian oyster sauce, hoisin sauce and 1/4 cup (1/2 cup) water to the pan. Cook, stirring often, until sauce thickens slightly and chicken is well coated, 1-2 min.

Check timing in dev

5
  • Fluff rice with a fork and stir in 2 tbsp (4 tbsp) of butter. Season with salt.
  • Divide rice between bowls. Top with veggies and chicken.
  • Drizzle any remaining sauce from the pan over top.