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Hoisin Chicken Stir-Fry
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Hoisin Chicken Stir-Fry

Hoisin Chicken Stir-Fry

with Ginger Veggies

Freshly ground ginger packs the punch for tonight's delicious stir-fry! Oh, and did we mention it's also topped with hoisin-baked chicken... ya, we did that!

Tags:
Quick
Family Friendly
Allergens:
Soy
Sesame
Mustard
Sulphites
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

227 g

Bok Choy, chopped

113 g

Carrot, julienned

1 unit

Garlic, cloves

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 Sulphites, Wheat)

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories730 kcal
Fat23 g
Saturated Fat6 g
Carbohydrate91 g
Sugar18 g
Dietary Fiber4 g
Protein36 g
Cholesterol130 mg
Sodium900 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

Baking Sheet
Large Non-Stick Pan
Paper Towel
Silicone Brush
Measuring Spoons
Medium Pot
Measuring Cups

Instructions

Cook chicken
1

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 an unlined baking sheet. Brush half the hoisin sauce over tops of chicken. Bake in the middle of the oven until cooked through, 10-12 min.**

Cook rice
2

While chicken bakes, add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Prep
3

While rice cooks, peel, then mince or grate garlic. Peel, then grate 1 tbsp ginger (dbl for 4 ppl).

Cook veggies
4

Heat the same pan (from step 1) over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then carrots, bok choy and ginger. Cook, stirring often, until veggies soften slightly, 3-4 min.

Finish stir-fry
5

Add sweet chili sauce, garlic, remaining hoisin sauce and 2 tbsp water (dbl for 4 ppl) to the pan. Cook, stirring often, until sauce thickens slightly, 1-2 min.**

Finish and serve
6

Thinly 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.

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