Peanut-Hoisin Chicken Thigh Stir-Fry
with Bok Choy and Peppers
This stir-fry combines bold hoisin, zesty Moo Shu Spice Blend and earthy peanut butter to make a savoury sauce that coats juicy chicken. It's served with tender-crisp bok choy, sweet bell peppers and buttery basmati rice, making it a delicious well-rounded meal.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
¾ cup
Basmati Rice
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Shanghai Bok Choy
4 tbsp
Hoisin Sauce
(Contains Mustard, Sesame, Soy May contain Sulphites, Crustaceans, Egg, Fish, Milk)
1 unit(s)
Peanut Butter
(Contains Peanuts)
1 tbsp
Moo Shu Spice Blend
(Contains Soy, Sulphites, Wheat May contain Milk, Mustard, Tree nuts, Peanuts, Sesame)
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
Not included in your delivery
0.13 tsp
Pepper*
1.5 tbsp
Oil*
¼ tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter 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 the pot from heat. Set aside, still covered.
- While rice cooks, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
- Core, then cut pepper into 1/2-inch pieces.
- Pat chicken dry with paper towels, then cut into 1-inch pieces on a separate cutting board.
- Add to a large bowl. Season with salt, pepper and half the Moo Shu Spice Blend. Toss to combine.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring occasionally, until starting to soften, 1 min.
- Add bok choy. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min. Season with salt and pepper.
- Remove from heat. Transfer veggies to a plate, then cover to keep warm.
- Add hoisin, vinegar, peanut butter, remaining Moo Shu Spice Blend and 1/2 cup (1 cup) warm water to a small bowl.
- Season with salt and pepper, then whisk until smooth.
- Add 1 tbsp (2 tbsp) oil to the same pan (from step 3), then chicken. (NOTE: Don't overcrowd pan; cook in 2 batches for 4 ppl.)
- Cook, stirring occasionally, until chicken is golden-brown, 4-6 min.
- Add sauce to the pan. Bring to a boil.
- Once boiling, reduce heat to medium-low.
- Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 4-6 min.** Remove from heat.
- Fluff rice with a fork.
- Divide rice between plates. Top with chicken stir-fry, then veggies.
If you've opted to get chicken thighs, prepare and cook them in the same way the recipe instructs you to prepare and cook the chicken breast tenders.**