Maple-Ginger Chicken Breasts Stir-Fry
with Buttered Rice
Maple, garlic, ginger and vegetarian oyster sauce team up to make a sweet and savoury sauce that will make this stir-fry night a memorable one. In this sauce, you'll find carrots, peppers and juicy chicken. A base of buttery basmati rice completes this stir-fry sensation.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
¾ cup
Basmati Rice
170 g
Carrot
200 g
Green Bell Pepper
4 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
2 tbsp
Maple Syrup
2 tbsp
Ginger-Garlic Puree
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) 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.Add maple syrup, vegetarian oyster sauce, half of the ginger-garlic puree and 1/2 cup (1 cup) water to a medium bowl. Season with pepper, then stir to combine.
Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and carrots. Cook, stirring occasionally, until veggies begin to soften, 2-3 min.Add remaining ginger-garlic puree. Cook, stirring often, until fragrant, 1 min.Transfer veggies to a plate, then cover to keep warm.
Pat chicken dry with paper towels, then cut into 1-inch pieces on a separate cutting board. Season with salt and pepper.
Reheat the same pan (from step 3) over medium-high.When hot, add 1 tbsp (2 tbsp) oil, 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.** Season with salt and pepper, to taste.
Fluff rice with a fork.Divide rice between plates, then top with chicken stir-fry.
