Maple-Ginger Chicken Breasts Stir-Fry
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Maple-Ginger Chicken Breasts Stir-Fry

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.

Preparation Time30 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

¾ cup

Basmati Rice

170 g


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


0.38 tsp


0.13 tsp



Nutrition Values

Calories771 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate97 g
Sugar28 g
Dietary Fiber5 g
Protein47 g
Cholesterol140 mg
Sodium2020 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.


Medium Pot
Measuring Cups
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Paper Towel


Cook rice

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.

Prep and make sauce

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.

Cook veggies

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.

Prep chicken

Pat chicken dry with paper towels, then cut into 1-inch pieces on a separate cutting board. Season with salt and pepper.

Make chicken stir-fry

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.

Finish and serve

Fluff rice with a fork.Divide rice between plates, then top with chicken stir-fry.

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