Ginger Shrimp and Chicken Stir-Fry

Name: Ginger Shrimp and Chicken Stir-Fry with Hoisin
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 285 g Shrimp; 310 g Chicken Breast, Diced; ¾ cup Jasmine Rice; 4 tbsp Hoisin Sauce; 2 tbsp Sweet Chili Sauce; 2 unit(s) Garlic, cloves; 56 g Carrot, julienned; 30 g Ginger; 28 g Crispy Shallots; 113 g Snow Peas; 0.13 tsp Pepper*; 0.13 tsp Salt*; 3 tbsp Oil*

with Hoisin

Get Up To 20 Free Meals + Free Sides for Life

Freshly ground ginger packs the punch for tonight's Asian-inspired shrimp and chicken stir-fry! Oh, and did we mention it's also topped with a drizzle of sweet chili sauce ... ya, we did that!

Ingredients: Chicken breast • Shrimp • Jasmine rice • Snow peas • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt) vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Carrots • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Ginger • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Garlic.

Tags:

Quick

Allergens:

Shrimp

•Soy

•Mustard

•Sesame

•Wheat

The quantities provided above are averages only.

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: Soy, Mustard, Sesame May contain traces of: Gluten, Milk, Tree nuts, Sulphites, Wheat, Sesame, Crustaceans, Egg, Soy, Mustard, Fish)

2 tbsp

Sweet Chili Sauce

(May contain traces of: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)

2 unit(s)

Garlic, cloves

56 g

Carrot, julienned

30 g

Ginger

28 g

Crispy Shallots

(Contains: Wheat May contain traces of: Sesame, Soy, Sulphites, Tree nuts, Mustard, Gluten, Milk, Peanuts)

113 g

Snow Peas

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

3 tbsp

Oil*

Nutrition Values

Calories900 kcal

Fat32 g

Saturated Fat8 g

Carbohydrate98 g

Sugar20 g

Dietary Fiber3 g

Protein62 g

Cholesterol295 mg

Sodium1380 mg

Trans Fat0 g

Potassium1000 mg

Calcium150 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

•Bowl

•Large Non-Stick Pan

Cooking Steps

PDF

Heat a medium pot over medium heat.
When hot, add 1 tbsp (2 tbsp) oil, then rice. Cook, stirring often, until toasted, 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.

Reheat the pan over medium.
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 the pan with veggies. Cook, stirring often, until sauce thickens slightly and shrimp just turn pink, 3-4 min.**
Add chicken and any resting juices from the bowl. Stir to combine.