Savoury Apricot Chicken Breasts Stir-Fry
with Green Onion 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!
Ingredients: Chicken breast • Carrots • Sweet bell pepper • Basmati rice • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Peanuts • Green onion • Cornstarch • Garlic.
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
Basmati Rice
1 unit(s)
Carrot
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Green Onion
28 g
Peanuts, chopped
(Contains: Peanuts May contain traces of: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
9 g
Cornstarch
(May contain traces of: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May contain traces of: Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
2 tbsp
Apricot Spread
(May contain traces of: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)
1 unit(s)
Garlic, cloves
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove 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.
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- To a small bowl, add vegetarian oyster sauce, apricot spread, half the cornstarch and 1/2 cup (1 cup) water. Season with salt and pepper, then whisk to combine.
- On a seperate cutting board, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
- To a medium bowl, add chicken and remaining cornstarch. Toss to coat.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and carrots. Cook for 3-4 min, stirring occasionally, until veggies begin to soften.
- Add garlic. Cook for 30 sec, stirring often, until fragrant.
- Transfer veggies to a plate, then cover to keep warm.
- To the same pan, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 servings.) Cook for 2-3 min per side, until golden.
- Add veggies and sauce to the pan. Bring sauce to a boil. Once boiling, reduce heat to medium-low. Cook for 6-8 min, stirring occasionally, until sauce thickens slightly and chicken is cooked through.**
- Remove from heat.
- Fluff rice with a fork. Stir in half the green onions and 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 and remaining green onions over top.
If you've opted to get chicken breasts, prep and cook in the same way the recipe instructs you to prep and cook the chicken thighs.