Savoury Apricot Chicken Stir-Fry
with Buttered Rice- Peanuts
- Sulphites
- Milk
- Gluten
- Soy
This mouth-watering chicken stir-fry has a secret ingredient: apricot spread. Tender chicken and veggies are coated in a sweet and savoury sauce, then nestled over top buttery basmati rice. Each bite is an explosion of flavour!
Ingredients
280 g
Chicken Thighs
¾ cup
Basmati Rice
170 g
Carrot
160 g
Sweet Bell Pepper
28 g
Peanuts, chopped
(Contains: Peanuts)
1 tbsp
Cornstarch
(Contains: Sulphites)
4 tbsp
Vegetarian Oyster Sauce
(Contains: Gluten, Soy, Sulphites)
2 tbsp
Apricot Spread
1 unit
Garlic, cloves
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) 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. Cut into 1/4-inch half-moons.Core, then cut pepper into 1/2-inch pieces.Add vegetarian oyster sauce, apricot spread, half the cornstarch and 1/2 cup (1 cup) water to a small bowl. Season with salt and pepper, then whisk to combine.
Heat a large non-stick pan over medium-high heat.Meanwhile, peel, then mince or grate garlic.When pan is hot, add 1/2 tbsp (1 tbsp) oil , then peppers and carrots. Cook, stirring occasionally, until veggies begin to soften, 3-4 min.Add garlic. Cook, stirring often, until fragrant, 30 sec. Remove from heat. Transfer veggies to a plate, then cover to keep warm.
Pat chicken dry with paper towels, then cut into 1-inch pieces on a separate cutting board. Season with salt and pepper.Add chicken and remaining cornstarch to a medium bowl. Toss to coat.
Reheat the same pan (from step 3) over medium-high. When hot, add 1 tbsp (2 tbsp) oil, 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.**Remove from heat.
Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) butter , then season with salt.Divide rice between plates. Top with chicken, veggies and any remaining sauce in the pan. Sprinkle peanuts over top.
