Maple-Ginger Chicken 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 completes 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
280 g
Chicken Thighs
¾ cup
Basmati Rice
1 unit(s)
Carrot
1 unit(s)
Sweet Bell Pepper
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 (2 1/2 cups) water and 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 (2 tbsp) ginger.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 (1 tbsp) oil, 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 and 1/2 cup (1 cup) water to another medium bowl. Season with pepper, then stir to combine.
Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, 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 mixture 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 garlic rice with a fork.Divide between plates, then top with maple-ginger chicken stir-fry.
