Ginger Shrimp and Chicken Stir-Fry
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Ginger Shrimp and Chicken Stir-Fry

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, trimmed

Not included in your delivery

0.06 tsp

Pepper*

0.13 tsp

Salt*

3 tbsp

Oil*

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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

Cook rice
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.
Prep
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.
Cook chicken
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. 
Cook veggies
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. 
Cook shrimp and finish stir fry
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. 
Finish and serve
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.