Maple-Ginger Chicken Breasts Stir-Fry
with Garlic Rice
Maple, ginger and soy sauce team up to make a zippy sauce that will make this stir-fry night a memorable one. In this sweet and savoury sauce, you'll find carrots, peppers and juicy chicken. A base of garlicky rice and a garnish of green onions complete this stir-fry sensation.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Vegetarian Oyster Sauce
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
Before starting, wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl) and half the garlic salt to a 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.
Meanwhile, peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Core, then cut pepper into 1/2-inch pieces. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl).Thinly slice green onions. Pat chicken dry with paper towels, then cut into 1-inch pieces on a separate cutting board. Add chicken and half the cornstarch to a medium bowl. Toss to coat.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and carrots. Cook, stirring occasionally, until veggies begin to soften, 2-3 min. Add ginger. Cook, stirring often, until fragrant, 1 min. Transfer veggies to a plate, then cover to keep warm.
Meanwhile, add remaining cornstarch, maple syrup, soy sauce, vegetarian oyster sauce, remaining garlic salt and 1/2 cup water (dbl for 4 ppl) to another medium bowl. Season with pepper, then stir to combine.
Reheat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches for 4 ppl.) Cook until golden-brown, 2-3 min per side. Add veggies and sauce to the pan. Bring sauce to a boil. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 6-8 min.**
Fluff rice with a fork. Stir in half the green onions. Divide rice between plates, then top with chicken stir-fry. Sprinkle remaining green onions over top.