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Ginger Shrimp and Chicken Stir-Fry

Ginger Shrimp and Chicken Stir-Fry

with Hoisin
4.0(178)Review Summary
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
920 kcal
Protein
: 
62g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Shrimp
  • Mustard
  • Sesame
  • Soy
  • Wheat
  • Sulphites
  • Crustaceans
  • Egg
  • Fish
  • Milk
  • May contain traces of allergens
  • Soy
  • Mustard
  • Wheat
  • Sesame
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

285 g

Shrimp

(Contains: Shrimp)

310 g

Chicken Breast, Diced

¾ cup

Jasmine Rice

4 tbsp

Hoisin Sauce

(Contains: Mustard, Sesame, Soy May be present: Sulphites, Crustaceans, Egg, Fish, Milk)

2 tbsp

Sweet Chili Sauce

(May be present: Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)

2 unit(s)

Garlic, cloves

56 g

Carrot, julienned

30 g

Ginger

28 g

Crispy Shallots

(Contains: Wheat)

113 g

Snow Peas

Not included in your delivery

0.06 tsp

Pepper*

0.13 tsp

Salt*

3 tbsp

Oil*

Calories920 kcal
Fat31 g
Saturated Fat7 g
Carbohydrate99 g
Sugar22 g
Dietary Fiber3 g
Protein62 g
Cholesterol295 mg
Sodium1460 mg
Potassium1050 mg
Calcium125 mg
Iron4.5 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 Spoons
•Measuring Cups
•Strainer
•Grater
•Large Non-Stick Pan
•Medium Bowl

Cooking Steps

PDF
Cook rice
1
  • Heat a medium pot over medium heat.
  • When hot, add 1 tbsp (2 tbsp) oil, then rice. Cook, stirring often, until coated, 1-2 min.
  • Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high.
  • Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-16 min.
Prep
2
  • Meanwhile, peel, then grate 1/2 tbsp (1 tbsp) ginger.
  • Peel, then mince or grate garlic.
  • Pat chicken dry with paper towels. 
  • Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
Cook chicken
3
  • Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken.
  • Cook, stirring occasionally, until golden-brown and cooked through, 4-6 min.** Season with salt and pepper. 
  • Transfer chicken to a bowl. Set aside. 
Cook veggies
4
  • Re-heat the large non-stick pan over medium heat. 
  • Add 1 tbsp (2 tbsp) oil, then carrots, snow peas and ginger. Cook, stirring often, until veggies soften slightly, 3-4 min. 
Cook shrimp and finish stir fry
5
  • Add hoisin, garlic, shrimp, half the sweet chili sauce and 3/4 cup (1 1/2 cups) water to veggies. Cook, stirring often, until sauce thickens slightly and shrimp are cooked through, 3-4 min.**
  • Add chicken and any juices from the bowl. Stir to combine. 
Finish and serve
6

 

  • Fluff rice with a fork, then season with salt.
  • Divide rice between bowls. Top with shrimp and chicken stir-fry.
  • Drizzle remaining sweet chili sauce over top. 
  • Sprinkle crispy shallots over top.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavor: Several reviewers found the sauce lacking in flavor; consider adding more hoisin or sweet chili sauce to boost taste.
  • Ease of prep: Many found this a quick and easy weekday meal with simple-to-follow instructions.
  • Suggestions: Reduce water in the sauce to prevent it from being too thin; cook shrimp separately for better texture.
  • Leftovers: Some found the rice mushy; consider adjusting cooking time or water ratio for better results.
AI-generated from customer reviews

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