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

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 breast. A base of garlicky 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 Time35 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

¾ cup

Basmati Rice

1 unit


1 unit

Sweet Bell Pepper

15 g


4 tbsp

Vegetarian Oyster Sauce

(Contains Soy)

2 tbsp

Maple Syrup

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp


1 tsp

Garlic Salt

Not included in your delivery

1.5 tbsp


0.06 tsp



Nutrition Values

Calories740 kcal
Fat15 g
Saturated Fat2.5 g
Carbohydrate102 g
Sugar30 g
Dietary Fiber5 g
Protein47 g
Cholesterol125 mg
Sodium2540 mg
Trans Fat0 g
Potassium1200 mg
Calcium75 mg
Iron3.5 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
Paper Towel
Medium Bowl
Large Non-Stick Pan
Measuring Spoons


Cook rice

Before starting, wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 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 (2 tbsp) ginger.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.

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 ginger. Cook, stirring often, until fragrant, 1 min. Transfer veggies to a plate, then cover to keep warm.

Make sauce

Meanwhile, add remaining cornstarch, maple syrup, soy sauce, vegetarian oyster sauce and 1/2 cup (1 cup) water to another medium bowl. Season with pepper, then stir to combine.

Make chicken-stir fry

Reheat the same pan 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 mixture 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.**

Finish and serve

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

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