Ginger Shrimp and Chicken Stir-Fry
with Hoisin
Freshly ground ginger packs the punch for tonight's Asian-inspired shrimp and chicken stir-fry! Oh, and did we mention it's also topped with a drizzle of sweet chili sauce ... ya, we did that!
Ingredients: Chicken breast • Shrimp • Jasmine rice • Snow peas • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt) vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Carrots • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Ginger • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Garlic.
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
285 g
Shrimp
(Contains Shrimp)
310 g
Chicken Breast, Diced
¾ cup
Jasmine Rice
4 tbsp
Hoisin Sauce
(Contains Soy, Mustard, Sesame May contain Gluten, Milk, Tree nuts, Sulphites, Wheat, Sesame, Crustaceans, Egg, Soy, Mustard, Fish)
2 tbsp
Sweet Chili Sauce
(May contain Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
2 unit(s)
Garlic, cloves
56 g
Carrot, julienned
30 g
Ginger
28 g
Crispy Shallots
(Contains Wheat May contain Sesame, Soy, Sulphites, Tree nuts, Mustard, Gluten, Milk, Peanuts)
113 g
Snow Peas
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
3 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Heat a medium pot over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then rice. Cook, stirring often, until toasted, 1-2 min.
- Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-16 min.
- Meanwhile, peel, then grate 1/2 tbsp (1 tbsp) ginger.
- Peel, then mince or grate garlic.
- Pat chicken dry with paper towels.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Cook, stirring occasionally, until golden-brown and cooked through, 4-6 min.** Season with salt and pepper.
- Transfer chicken to a bowl. Set aside.
- Reheat the pan over medium.
- Add 1 tbsp (2 tbsp) oil, then carrots, snow peas and ginger. Cook, stirring often, until veggies soften slightly, 3-4 min.
- Add hoisin, garlic, shrimp, half the sweet chili sauce and 3/4 cup (1 1/2 cups) water to the pan with veggies. Cook, stirring often, until sauce thickens slightly and shrimp just turn pink, 3-4 min.**
- Add chicken and any resting juices from the bowl. Stir to combine.
- Fluff rice with a fork, then season with salt.
- Divide rice between bowls. Top with shrimp and chicken stir-fry.
- Drizzle remaining sweet chili sauce over top.
- Sprinkle crispy shallots over top.