Saucy Sesame Moo Shu Chicken
Over Oven Charred Veggies and Jasmine Rice
Get ready to evoke your favourite foodcourt memories for tonight's dinner! A generous amount of mushroom sauce subtly sweetened by the flavour of apricot spread help to bolster the flavour of tender moo shu spiced chicken breast pieces.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Jasmine Rice
113 g
Mushrooms
1 unit(s)
Zucchini
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May contain traces of: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)
2 tbsp
Apricot Spread
(May contain traces of: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)
9 g
Moo Shu Spice Blend
(Contains: Soy, Sulphites, Wheat May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame)
9 g
Cornstarch
(May contain traces of: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
9 g
Sesame Seeds
(Contains: Sesame)
Not included in your delivery
tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 1 cup (2 cups) water (1 tbsp) 2 tbsp butter and 1/8 (1/4 tsp) tsp salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear. Add rice to the boiling water, then 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 from heat. Set aside, still covered.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Add zucchini, half the Moo Shu Spice Blend and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt pepper. Toss to coat.
- Roast in the bottom of the oven, stirring halfway until tender-crisp and golden, 15-17 min.
- Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Thinly slice mushrooms.
- Pat chicken dry with paper towels. On a clean cutting board, cut chicken into 1-inch peices. Add chicken, cornstarch and remaining Moo Shu Spice Blend to a shallow dish. Season with salt and pepper. Toss to coat.
- Reheat the pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then mushrooms. Cook, stirring often until softened and golden, 3-4 min. Transfer to a plate
- Reheat the pan over med-high. Add 1/2 tbsp (1 tbsp) oil, then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 4-6 min.**
- Add apricot spread, soy-mirin blend and mushrooms to pan with chicken. Cook, stirring often until sauce has thickened lightly, 1-2 min.
- Fluff rice with a fork. Stir in half the sesame seeds.
- Divide rice between bowls/ plates.
- Top with zucchini, chicken, mushrooms and any sauce from the pan.
- Sprinkle remaining sesame seeds overtop.