Ginger-Hoisin Chicken Stir-Fry
with Mixed Veggies
Searching for a quick and delicious chicken stir-fry? Look no further! Juicy chicken tenders are coated in a bold sweet and savoury sauce with a medley of nutritious veggies for a meal the whole family is sure to love!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
¾ cup
Basmati Rice
170 g
Vegetable Mix
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
4 tbsp
Hoisin Sauce
(Contains Mustard, Sesame, Soy May contain Sulphites, Crustaceans, Egg, Fish, Milk)
2 tbsp
Ginger-Garlic Puree
(Contains Soy May contain Milk, Soy, Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Instructions
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then vegetable mix and 1 tbsp (2 tbsp) water. Cook, stirring occasionally, until veggies are tender-crisp and water has evaporated, 5-6 min. Season with salt and pepper.
- Remove from heat.Transfer veggies to a plate, covered to keep warm.
Test out timing in dev!
- Meanwhile, pat chicken dry with paper towels. Cut each tender in half. Season with salt and pepper.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, turning occasionally, until golden-brown and cooked through, 5-6 min.**
- Add ginger-garlic puree, vegetarian oyster sauce, hoisin sauce and 1/4 cup (1/2 cup) water to the pan. Cook, stirring often, until sauce thickens slightly and chicken is well coated, 1-2 min.
Check timing in dev
- Fluff rice with a fork and stir in 2 tbsp (4 tbsp) of butter. Season with salt.
- Divide rice between bowls. Top with veggies and chicken.
- Drizzle any remaining sauce from the pan over top.