Sticky Chicken Thigh Stir-Fry
on Green Onion and Garlic Rice
Sweetness and spiciness make for an addictive and delicious duet in a stir-fry. The best part? This wholesome meal comes together in a speedy 25 minutes!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit
Chicken Thighs
¾ cup
Basmati Rice
160 g
Sweet Bell Pepper
113 g
Shanghai Bok Choy
4 tbsp
Sweet Chili Sauce
1 tsp
Garlic Salt
1 unit
Green Onion
½ tbsp
Soy Sauce
(Contains Soy, Wheat)
1 tbsp
Cornstarch
(Contains Sulphites)
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, core, then cut pepper into 1-inch pieces. Thinly slice green onions. Cut bok choy into 1-inch pieces. (TIP: Rinse chopped bok choy under cool water to wash away any hidden grit.)
Once boiling, add rice and half the garlic salt, 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.
While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until starting to soften, 2-3 min. Add bok choy and remaining garlic salt. Season with pepper. Cook, stirring occasionally, until tender-crisp, 2-3 min. Transfer veggies to a plate, then cover to keep warm.
Pat chicken dry with paper towels. Cut into 1-inch pieces, then season with salt and pepper. Add chicken and cornstarch to a medium bowl, then toss to coat. Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 2-3 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step!)
Add sweet chili sauce, soy sauce and 1/2 cup water (dbl for 4 ppl) to the pan with chicken. Bring sauce to a boil. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until sauce is slightly thickened and chicken is cooked through, 5-7 min.**
Add veggies back to the pan with chicken, then stir to combine. Fluff rice with a fork, then stir in half the green onions. Divide rice between plates. Top with stir-fry. Sprinkle remaining green onions over top.
