Peanutty Indonesian-Inspired Chicken Thigh Stir-Fry
With Green Onion Jasmine Rice
Our sweet, peanutty sauce is the star of this meal! Stir-fried carrots, zucchini and chicken tenders are all tossed in this scrumptious sauce, then served over pillowy jasmine rice to catch every last drop of flavour.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
4 tbsp
Sweet Chili Sauce
3 tbsp
Peanut Butter
(Contains Peanuts)
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
170 g
Carrot
200 g
Zucchini
¾ cup
Jasmine Rice
2 unit
Green Onion
1 tbsp
Thai Seasoning
(Contains Sesame, Milk)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Using a strainer, rinse rice until water runs clear. Add rice to the boiling water. Reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove the pot from heat. Set aside, still covered.
Meanwhile, pat chicken dry with paper towels. Season all over with 2 tsp Thai Seasoning (dbl for 4 ppl) .Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Cook until golden-brown and cooked through, 4-5 min per side.** Transfer chicken to plate, then cover to keep warm.
Meanwhile, peel, then cut carrot into 1/4-inch half-moons.Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Thinly slice green onions. Whisk together soy sauce, sweet chili sauce, peanut butter, remaining Thai Seasoning, 1/4 tsp sugar and 3/4 cup hot water (dbl both for 4 ppl) in a medium bowl. Set aside.
Add carrots, zucchini and 2 tbsp water (dbl for 4 ppl) to the same pan (from step 2). Cook, stirring often, until veggies are tender-crisp, 3-4 min. Season with salt and pepper.
Add sauce from the medium bowl to the pan with veggies. Add chicken and any juices from the plate. Cook, stirring often, until sauce thickens slightly and coats chicken and veggies, 2-3 min. Remove the pan from heat.
Fluff rice with a fork, then stir in half the green onions. Divide rice between plates. Top with stir-fry.Sprinkle remaining green onions over top.
