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Thai Ginger Chicken Stir-Fry

Thai Ginger Chicken Stir-Fry

with Lemongrass, Sweet Peppers and Crispy Shallot Rice
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Calories
: 
760 kcal
Protein
: 
47g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Soy
  • Anchovies
  • Milk
  • Mustard
  • Fish
  • Mustard
  • Sesame
  • Soy
  • Sulphites
  • Peanuts
  • Milk
  • Tree nuts
  • Egg
  • Crustaceans
  • Wheat
  • May contain traces of allergens
  • Gluten
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 be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)

1 unit(s)

Sweet Bell Pepper

30 g

Ginger

1 unit(s)

Lemongrass

1 unit(s)

Green Onion

1 unit(s)

Garlic, cloves

28 g

Crispy Shallots

(Contains: Wheat May be present: Gluten)

¼ cup

Vegetarian Oyster Sauce

(Contains: Soy May be present: Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)

1 tbsp

Fish Sauce

(Contains: Anchovies May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)

7 g

Thai Spice Blend

(Contains: Milk, Mustard May be present: Egg, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

1 tbsp

All-Purpose Flour

(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)

Not included in your delivery

1 tsp

Sugar*

2 tbsp

Oil*

0.13 tsp

Salt*

Calories760 kcal
Fat25 g
Saturated Fat7 g
Carbohydrate95 g
Sugar16 g
Dietary Fiber3 g
Protein47 g
Cholesterol125 mg
Sodium1980 mg
Potassium1050 mg
Calcium50 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.

Cooking Steps

Cook rice
1
  • Before starting, wash and dry all produce.
  • 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. 
  • Meanwhile, remove and discard outer layer of lemongrass. Using the back of a spoon or a pot, forcefully hit lemongrass to crush, then halve crosswise.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, stir in rice and half the lemongrass, then 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.
Prep
2
  • Meanwhile, core, then cut pepper into 1/4-inch slices.
  • Peel ginger, then smash using a rolling pin or a heavy pot. Peel, then mince or grate ginger.
  • Peel, then mince or grate garlic.
  • Thinly slice green onion, keeping white and green parts separate. 
Cut and coat chicken
3
  • On a separate cutting board, pat chicken dry with paper towels, then cut crosswise into 1/4-inch slices.
  • In a large bowl, combine chicken, half the Thai Spice Blend and flour.
Start stir-fry
4
  • Heat a large non-stick pan over medium-high.
  • While the pan heats, in a medium bowl, combine remaining Thai Spice Blend, oyster sauce, 1 tsp (2 tsp) sugar and 3/4 cup (1 1/2 cups) water. (NOTE: This is your sauce mixture!)
  • When the pan is hot, add 2 tbsp (4 tbsp) oil, then peppers and chicken. Cook for 2-3 min, stirring occasionally, until beginning to turn golden.
  • Add garlic, ginger and green onion whites. Cook for 1 min, stirring often, until fragrant. (NOTE: Chicken will finish cooking in the next step!)
Finish stir-fry
5
  • Reduce heat to medium, then add sauce mixture (from step 4) and remaining lemongrass. Cook for 6-8 min, stirring occasionally, until sauce is slightly thickened and chicken is cooked through.**
  • Remove from heat, then stir in fish sauce.
Finish and serve
6
  • Fluff rice with a fork. Remove and discard lemongrass stalk from both the rice and the stir-fry. Stir half the crispy shallots into the rice.
  • Divide rice between plates. Top with stir-fry.
  • Pour any remaining sauce over top.
  • Sprinkle remaining crispy shallots and remaining green onions over top.

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