Hoisin Chicken Stir-Fry
with Ginger Veggies
Freshly ground ginger packs the punch for tonight's Asian-inspired stir-fry! Oh, and did we mention it's also topped with hoisin-baked chicken... ya we did that!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit
Chicken Thighs
227 g
Bok Choy, chopped
113 g
Carrot, chopped
1 tbsp
Garlic Puree
¾ cup
Jasmine Rice
2 tbsp
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
2 tbsp
Sweet Chili Sauce
30 g
Ginger
28 g
Crispy Shallots
(Contains Soy, Gluten)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. sear until golden-brown, 2-3 min per side. Transfer chicken to a baking sheet. Brush half the hoisin over the tops of the chicken. Bake in the middle of the oven until cooked through, 10-12 min.
While chicken bakes, bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, peel, then grate 1 tbsp ginger (dbl for 4 ppl).
Re-heat the large non-stick pan (from step 1) over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then carrots, bok choy and ginger. Cook, stirring often until veggies have softened slightly, 3-4 min.
Add the sweet chili sauce, garlic puree, remaining hoisin sauce and 1/4 cup water (dbl for 4 ppl) to the pan. Cook, stirring often, until the mixture thickens slightly, 1-2 min.
Slice chicken. Fluff rice with a fork, then season with salt and stir to combine. Divide rice between bowls. Top with veggie stir-fry and chicken. Sprinkle crispy shallots over top.
