Sticky Hoisin Double Chicken
with Buttery Steamed Rice
Freshly ground garlic packs the punch for tonight's chicken dinner! Oh, and did we mention it's also topped with sticky hoisin and crispy shallots... ya, we did that!
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
680 g
Chicken Breast Tenders
4 tbsp
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
¾ cup
Jasmine Rice
2 unit
Green Onion
56 g
Crispy Shallots
(Contains Wheat)
1 unit
Carrot
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 tbsp
Ginger-Garlic Puree
0.06 tsp
Salt
7 g
Cilantro
113 g
Sugar Snap Peas
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 1 cup (2 cups) water, 2 tbsp (4 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Meanwhile, 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, thinly slice green onions.Roughly chop cilantro.Trim snap peas.Peel, then cut carrot in half lengthwise, then into 1/4-inch half-moons.
Pat chicken dry with paper towels. Cut into 1-inch pieces. Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan. Cook in batches as needed, using 1 tbsp oil per batch.)Cook, turning occasionally, until golden-brown and cooked through, 5-6 min.** Transfer to a plate.
Reheat the same pan over medium.When hot, add 1 tbsp (2 tbsp) oil, then carrots and snap peas. Cook, stirring often, until tender-crisp, 3-4 min.Stir in chicken, ginger-garlic puree, hoisin, soy sauce and 1/4 cup (1/2 cup) water.Bring to a boil, then reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min. (NOTE: If sauce is too thick, add water, 1-2 tbsp at a time, until your desired consistency is reached.)
Stir half the green onions into rice.Divide rice between bowls.Spoon stir-fry over rice.Sprinkle crispy shallots, cilantro and remaining green onions over top.
If you've opted for double chicken, prepare and cook it in the same way the recipe instructs you to prepare and cook the regular portion of chicken. (NOTE: Don't overcrowd the pan. Cook in batches as needed, using 1 tbsp oil per batch.)
