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Savoury Black Pepper Chicken Stir-Fry

Savoury Black Pepper Chicken Stir-Fry

with Peppers, Snap Peas and Celery
0.0(0)
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Calories
: 
610 kcal
Protein
: 
47g protein
Preparation Time
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Soy
  • Sulphites
  • Wheat
  • Fish
  • Mustard
  • Sesame
  • Soy
  • Sulphites
  • Peanuts
  • Milk
  • Tree nuts
  • Egg
  • Crustaceans
  • Wheat
  • May contain traces of allergens
  • Gluten
  • Triticale
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Chicken Breasts

¾ cup

Jasmine Rice

(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)

1 unit(s)

Sweet Bell Pepper

113 g

Sugar Snap Peas

3 unit(s)

Celery

56 g

Onion, sliced

¼ cup

Vegetarian Oyster Sauce

(Contains: Soy May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Egg, Crustaceans, Wheat, Gluten)

4 tbsp

White Cooking Wine

(Contains: Sulphites May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Egg, Crustaceans, Wheat, Gluten)

tbsp

Soy Sauce

(Contains: Soy, Sulphites, Wheat May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)

1 tbsp

Brown Sugar

(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)

2 tbsp

Ginger-Garlic Puree

(May contain traces of: Soy, Sulphites, Milk)

4 g

Garlic Salt

(May contain traces of: Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Wheat, Triticale)

Calories610 kcal
Fat6 g
Saturated Fat1 g
Carbohydrate90 g
Sugar20 g
Dietary Fiber3 g
Protein47 g
Cholesterol125 mg
Sodium2210 mg
Potassium1050 mg
Calcium75 mg
Iron3.5 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.
•Strainer
•Medium Pot
•Measuring Cups
•Parchment Paper
•Baking Sheet
•Large Non-Stick Pan
•Measuring Spoons
•Medium Bowl

Cooking Steps

1
  • Before starting, preheat the oven to 450°F.
  • To a medium pot, add 1 1/4 cups (2 1/2 cups) water and garlic salt. Cover and bring to a boil over high.
  • Wash and dry all produce.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
  • Remove from heat. Set aside, still covered.
2
  • Pat chicken dry with paper towels. Season with salt and pepper.
  • In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
  • When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
  • Remove from heat.
  • Transfer chicken to an parchment-lined baking sheet.
3
  • Roast in the middle of the oven for 10-12 min, until cooked through.**
4
  • Meanwhile, core, then cut pepper into 1/4-inch slices.
  • Trim snap peas.
  • Thinly slice celery.
  • In a medium bowl, combine oyster sauce, soy sauce, brown sugar ginger-garlic puree and cooking wine.
5
  • Reheat the same pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil and peppers, celery, onions and snap peas. Cook for 3-4 min, stirring often, until veggies are tender-crisp.
  • Add prepared sauce (from step 4). Cook for 2-3 min, stirring occasionally, until sauce thickens. Season with 1/4 tsp (1/2 tsp) pepper.
6
  • Fluff rice with a fork.
  • Thinly slice chicken.
  • To the pan with sauce and veggies, add chicken, then stir to coat.
  • Divide rice between plates. Top with stir-fry.
  • Spoon any remaining sauce over top.

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