One-Pot Gingery Chicken and Rice
with Edamame, Mushrooms and Peanut Sauce- Peanuts
- Soy
- Wheat
- Crustaceans
- Sesame
- Fish
- Wheat
- Milk
- Gluten
- Sulphites
- Egg
- Mustard
- May contain traces of allergens
- Tree nuts
- Soy
- Peanuts
Ingredients: Chicken thighs • Basmati rice • Mushrooms • Soy sauce-mirin blend (soy) (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) • Edamame (soy) • Yellow onion • Peanut butter (peanut) (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) • Ginger • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Garlic • Green onion.
Ingredients
270 g
Chicken Thighs
2 unit(s)
Peanut Butter
(Contains: Peanuts)
30 g
Ginger
2 unit(s)
Garlic, cloves
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May be present: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)
56 g
Edamame
(Contains: Soy)
¾ cup
Basmati Rice
(May be present: Tree nuts, Mustard, Sesame, Fish, Milk, Soy, Sulphites, Wheat, Crustaceans, Egg, Peanuts)
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
113 g
Mushrooms
1 unit(s)
Green Onion
56 g
Onion, sliced
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Peel, then mince or grate ginger.
- Peel, then mince or grate garlic.
- Quarter mushrooms.
- Thinly slice green onion.
- Using a strainer, rinse rice until water runs clear.
- Pat chicken dry with paper towels. Season with salt and pepper.
- In a medium pot (use large for 4 servings), heat 1 tbsp (2 tbsp) oil over medium.
- When the pot is hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 2-3 min per side, until golden. (NOTE: Chicken will finish cooking in step 4).
- Transfer to a plate.
- To the pot, add 1 1/2 tbsp (3 tbsp) oil, sliced onions and mushrooms. Cook for 4-5 min, stirring occasionally, until softened.
- Add garlic, half the ginger and rice. Cook for 1-2 min, stirring occasionally, until fragrant.
- To the pot, add half the soy mirin, stock powder and 1 1/4 cups (2 1/2 cups) water. Stir to combine.
- Bring to a boil over high. Once boiling, reduce heat to low. Add chicken on top of rice.
- Cover and cook for 8-10 min. Remove lid and add edamame. Cover and cook for 5-7 min, until rice is tender and chicken is cooked through.**
- Remove from heat. Set aside, still covered for 5-7 min.
- Meanwhile, to a medium bowl, add remaining soy sauce mirin blend, peanut butter, remaining ginger and 1 tbsp (2 tbsp) water. Whisk to combine. Season with salt and pepper.
- Carefully remove chicken from the pot, then thinly slice.
- Fluff rice with a fork.
- Divide rice between bowls and top with chicken.
- Drizzle peanut sauce over top.
- Sprinkle crispy shallots and green onions over top.
