Speedy Sesame Chicken Stir-Fry
with Peas, Carrots and Rice
Tags:
Quick
•Family Friendly
Allergens:
Soy
•Wheat
•Sesame
•Sulphites
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time25 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
serving amount
250 g
Ground Chicken
4 tbsp
Ginger Sauce
(Contains Soy, Wheat May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
2 tbsp
Tahini Sauce
(Contains Soy, Sesame May contain Egg, Fish, Milk, Mustard, Sulphites, Wheat, Crustaceans)
1 tbsp
Sesame Oil
(Contains Sesame)
113 g
Sugar Snap Peas
½ unit(s)
Red Onion
56 g
Carrot, julienned
¾ cup
Jasmine Rice
9 g
Sesame Seeds
(Contains Sesame)
½ tbsp
Soy Sauce
(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
Nutrition Values
Calories910 kcal
Fat45 g
Saturated Fat8 g
Carbohydrate93 g
Sugar14 g
Dietary Fiber9 g
Protein40 g
Cholesterol110 mg
Sodium840 mg
Trans Fat0.1 g
Potassium1100 mg
Calcium100 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
Instructions
1
- 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.
2
- Meanwhile, peel, then slice half the onion (use whole onion for 4 ppl) into 1/4-inch slices.
- Trim peas.
3
- Heat a large non-stick pan over medium-high heat.
- When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden (fragrant), 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
4
- Add half the sesame oil, then onions to the same pan (used in step 3). Cook, stirring often, until softened, 1-2 min.
- Add peas and 1 tbsp (2 tbsp) water and peas. Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Season with salt and pepper.
- Transfer to a plate and cover to keep warm.
5
- Add remaining sesame oil to the pan, then chicken. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
- Return veggies to pan.
- Add carrots, ginger sauce, soy, tahini and 1/3 cup (2/3 cup) water to the pan. Cook, stirring often, until sauce thickens slightly, 1-2 min.
- Remove the pan from heat.
- Season with salt and pepper to taste.
6
- Fluff rice with a fork, then stir in half the sesame seeds.
- Divide rice between bowls.
- Top with chicken stir-fry.
- Sprinkle over remaining sesame seeds.