Chinese Salt and Pepper Inspired Chicken Thighs

Chinese Salt and Pepper Inspired Chicken Thighs

Name: Chinese Salt and Pepper Inspired Chicken Thighs with Snow Peas and Ginger Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 280 g Chicken Thighs; 1 tsp Cracked Black Pepper; 4 tbsp Cornstarch; ¾ cup Jasmine Rice; 4 tbsp Ginger Sauce; 56 g Snow Peas; 1 unit(s) Red Onion

with Snow Peas and Ginger Sauce

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Tags:

Family Friendly

Allergens:

Soy

•Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

1 tsp

Cracked Black Pepper

4 tbsp

Cornstarch

(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

¾ cup

Jasmine Rice

4 tbsp

Ginger Sauce

(Contains Soy, Wheat May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)

56 g

Snow Peas

1 unit(s)

Red Onion

Nutrition Values

Calories600 kcal

Fat7 g

Saturated Fat1.5 g

Carbohydrate101 g

Sugar13 g

Dietary Fiber3 g

Protein35 g

Cholesterol130 mg

Sodium530 mg

Trans Fat0 g

Potassium550 mg

Calcium50 mg

Iron4.5 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.

Instructions

Add 1 cup (2 cups) water and 1/8 (1/4 tsp) tsp salt to a medium pot. Cover and bring to a boil over high heat.
Meanwhile, using a strainer, rinse rice until water runs clear.
Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
Remove from heat. Set aside, still covered.

Meanwhile, trim peas.
Peel, then cut half the onion into 1/4-inch slices (use whole onion for 4 ppl).

Add 1/2 tbsp (1 tbsp) Chicken Salt, 1/2 tsp (1 tsp) Cracked Pepper and cornstarch to a zip-top bag. Shake to combine, then open bag.
Pat chicken dry with paper towels, then cut into 1-inch slices.
Add chicken to zip-top bag, then close and shake bag to coat chicken completely.

Heat a large non-stick pan over medium-high heat.
When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, stirring occasionally, until browned, 4-5 min.**
Transfer to a paper-towel lined plate.

Add onions and peas to the pan. Cook, stirring often, until tender-crisp, 3-4 min.
Season with salt and pepper.

Divide rice, chicken and veggies between plates.
Drizzle over ginger sauce.