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. A base of garlicky rice and a garnish of green onions complete 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

170 g


160 g

Sweet Bell Pepper

1 unit

Green Onion

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

Calories744 kcal
Fat15 g
Saturated Fat2 g
Carbohydrate103 g
Sugar30 g
Dietary Fiber5 g
Protein47 g
Cholesterol124 mg
Sodium2547 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 water (dbl for 4 ppl) and half the 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 ginger (dbl for 4 ppl).Thinly slice green onions. 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 oil (dbl for 4 ppl), 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, remaining garlic salt and 1/2 cup water (dbl for 4 ppl) 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 oil (dbl for 4 ppl), 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 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 rice with a fork. Stir in half the green onions. Divide rice between plates, then top with chicken stir-fry. Sprinkle remaining green onions over top.

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