Savoury Apricot Chicken Breasts Stir-Fry
with Buttered Rice
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Vegetarian Oyster Sauce
Not included in your delivery
Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) 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 water (dbl for 4 ppl) 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 oil (dbl for 4 ppl), 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 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.**Remove from heat.
Fluff rice with a fork. Stir in 1 tbsp butter (dbl for 4 ppl), then season with salt.Divide rice between plates. Top with chicken, veggies and any remaining sauce in the pan. Sprinkle peanuts over top.