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.
Green Bell Pepper
Vegetarian Oyster Sauce
Not included in your delivery
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.