Maple-Ginger Chicken Breasts Stir-Fry
with Garlic Rice
Maple, ginger and soy sauce team up to make a zippy sauce that will make this stir-fry night a memorable one. In this sweet and savoury sauce, you'll find carrots, peppers and juicy chicken. A base of garlicky rice and a garnish of green onions complete this stir-fry sensation.
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
2 unit
Chicken Breasts
¾ cup
Basmati Rice
170 g
Carrot
160 g
Sweet Bell Pepper
1 unit
Green Onion
15 g
Ginger
4 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
2 tbsp
Maple Syrup
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Cornstarch
1 tsp
Garlic Salt
Not included in your delivery
1.5 tbsp
Oil*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl) and half the garlic 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.
Meanwhile, peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Core, then cut pepper into 1/2-inch pieces. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl).Thinly slice green onions. Pat chicken dry with paper towels, then cut into 1-inch pieces on a separate cutting board. Add chicken and half the cornstarch to a medium bowl. Toss to coat.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and carrots. Cook, stirring occasionally, until veggies begin to soften, 2-3 min. Add ginger. Cook, stirring often, until fragrant, 1 min. Transfer veggies to a plate, then cover to keep warm.
Meanwhile, add remaining cornstarch, maple syrup, soy sauce, vegetarian oyster sauce, remaining garlic salt and 1/2 cup water (dbl for 4 ppl) to another medium bowl. Season with pepper, then stir to combine.
Reheat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches for 4 ppl.) Cook until golden-brown, 2-3 min per side. Add veggies and sauce to the pan. Bring sauce to a boil. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 6-8 min.**
Fluff rice with a fork. Stir in half the green onions. Divide rice between plates, then top with chicken stir-fry. Sprinkle remaining green onions over top.
