Sticky Chili-Garlic Chicken and Green Beans
with Crispy Shallot Rice
Get ready for everyone's favourite Canadian-Chinese takeout dish made at home! You won't have to sacrifice convenience for flavour, since tonight's recipe comes together in just a few simple steps. Chicken is cooked in a sweet and savoury sauce with crunch-tastic crispy shallots sprinkled over top!
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
250 g
Ground Chicken
¾ cup
Basmati Rice
170 g
Green Beans
1 unit(s)
Carrot
4 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
2 tbsp
Sweet Chili Sauce
1 tbsp
Garlic Puree
1 tbsp
Cornstarch
1 unit(s)
Beef Broth Concentrate
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter 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. Add rice to the boiling water and reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min.Remove the pot from heat. Set aside, still covered.
Meanwhile, heat a large non-stick pan over high heat.While the pan heats, trim green beans, then cut into 1-inch pieces.Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
When the pan is hot, add carrots, green beans, 1 tbsp (2 tbsp) butter and 1/4 cup water (same for 4 ppl). Stir together. Cook, stirring occasionally, until veggies are tender-crisp and liquid is absorbed, 3-4 min.While chicken cooks, add cornstarch, broth concentrate, oyster sauce, sweet chili sauce and 1/2 cup (1 cup) water to a medium bowl. Whisk to combine. Season veggies with salt and pepper, then transfer to a plate.Carefully wipe the pan clean.
Reheat the same pan over medium.When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Season with salt and pepper. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.**Carefully drain and discard excess fat.
Add garlic puree to the pan with chicken. Cook, stirring often, until fragrant, 1 min.Add veggies and sauce mixture. Cook, stirring often, until sauce thickens slightly and veggies are tender, 2-3 min.
Stir half the crispy shallots into rice.Divide rice between bowls. Top with chicken and veggie mixture. Spoon any remaining sauce from the pan over top.Sprinkle with remaining crispy shallots.
