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Peanutty Ground Chicken Stir-Fry
with Snow Peas and Peppers
This meal is inspired by Thai flavours and is super family-friendly! Crisp veggies and ground chicken is coated with a creamy ginger-peanut sauce. Your flavour-packed plate gets topped with toasted peanuts for a final crunch!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Chicken
2 tbsp
Peanut Butter
(Contains Peanuts)
4 tbsp
Ginger-Garlic Puree
(Contains Soy, Wheat)
1 tbsp
Garlic Puree
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
160 g
Sweet Bell Pepper
56 g
Snow Peas
¾ cup
Jasmine Rice
7 g
Cilantro
28 g
Peanuts, chopped
(Contains Peanuts)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, add 1 cups (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Once water boils, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 2-3 min. (TIP: Keep your eye on peanuts so they don't burn!) Transfer to a small bowl.Meanwhile, trim, then halve peas.Core, then cut pepper into 1/2-inch pieces. Add peanut butter, 1/8 tsp (1/4 tsp) sugar and 1/4 cup (1/2 cup) warm water to a medium bowl. Whisk to combine. Stir in ginger sauce, then set aside.
Add 1 tbsp (2 tbsp) oil to the same pan (from step 2), then peppers and peas. Cook, stirring often, until tender-crisp, 2-3 min. Season with salt and pepper.Transfer to a plate, then cover to keep warm.
Add 1 tbsp (2 tbsp) oil to the same pan, then chicken. Cook, breaking up chicken into smaller pieces, until no pink remains, 3-4 min.** Add soy sauce and garlic puree. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.
Add peanut butter mixture and veggies to the pan.Cook, stirring often, until meat is coated and sauce thickens slightly, 2-3 min. Remove from heat, then season with salt and pepper, to taste.
Meanwhile, roughly chop cilantro. Fluff rice with a fork, then stir in half the cilantro. Divide rice between bowls.Top with peanutty ground chicken stir-fry. Sprinkle remaining cilantro and toasted peanuts over top.
