Ginger Shrimp and Chicken Stir-Fry
with Hoisin
Freshly ground ginger packs a punch for tonight's Asian-inspired shrimp and chicken stir-fry. Did we mention it's topped with a drizzle of sweet chili sauce? Delicious.
Tags:
Quick
Allergens:
Shrimp
•Mustard
•Sesame
•Soy
•Wheat
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time20 minutes
Cooking Time8 minutes
DifficultyMedium
Ingredients
serving amount
285 g
Shrimp
(Contains Shrimp)
310 g
Chicken Breast, Diced
¾ cup
Jasmine Rice
4 tbsp
Hoisin Sauce
(Contains Mustard, Sesame, Soy May contain Sulphites, Crustaceans, Egg, Fish, Milk)
2 tbsp
Sweet Chili Sauce
(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
2 unit(s)
Garlic, cloves
56 g
Carrot, julienned
30 g
Ginger
28 g
Crispy Shallots
(Contains Wheat)
113 g
Snow Peas
Not included in your delivery
0.06 tsp
Pepper*
0.13 tsp
Salt*
3 tbsp
Oil*
Nutrition Values
Calories920 kcal
Fat31 g
Saturated Fat7 g
Carbohydrate99 g
Sugar22 g
Dietary Fiber3 g
Protein62 g
Cholesterol295 mg
Sodium1460 mg
Trans Fat0 g
Potassium1050 mg
Calcium125 mg
Iron4.5 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
•Measuring Cups
•Strainer
•Grater
•Large Non-Stick Pan
•Medium Bowl
Instructions
1
- Heat a medium pot over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then rice. Cook, stirring often, until coated, 1-2 min.
- Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-16 min.
2
- Meanwhile, peel, then grate 1/2 tbsp (1 tbsp) ginger.
- Peel, then mince or grate garlic.
- Pat chicken dry with paper towels.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
3
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Cook, stirring occasionally, until golden-brown and cooked through, 4-6 min.** Season with salt and pepper.
- Transfer chicken to a bowl. Set aside.
4
- Re-heat the large non-stick pan over medium heat.
- Add 1 tbsp (2 tbsp) oil, then carrots, snow peas and ginger. Cook, stirring often, until veggies soften slightly, 3-4 min.
5
- Add hoisin, garlic, shrimp, half the sweet chili sauce and 3/4 cup (1 1/2 cups) water to veggies. Cook, stirring often, until sauce thickens slightly and shrimp are cooked through, 3-4 min.**
- Add chicken and any juices from the bowl. Stir to combine.
6
- Fluff rice with a fork, then season with salt.
- Divide rice between bowls. Top with shrimp and chicken stir-fry.
- Drizzle remaining sweet chili sauce over top.
- Sprinkle crispy shallots over top.