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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
310 g
Chicken Breast, Diced
¾ cup
Jasmine Rice
4 tbsp
Hoisin Sauce
(Contains: Sulphites, Crustaceans, Egg, Fish, Milk, May contain traces of allergens, Mustard, Sesame, Soy)
2 tbsp
Sweet Chili Sauce
(Contains: Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans, May contain traces of allergens)
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
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
