Tangy Sesame Double Chicken
with Fragrant Jasmine Rice
This take on the classic Chinese take-out mainstay is for you sweet-and -sour lovers out there! Paired with soy-ginger veggies and fragrant rice, this dish will make you think twice about ordering Chinese take-out again!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
620 g
Chicken Breast Tenders
1 tbsp
Cornstarch
1 unit(s)
Lemon
2 tbsp
Ginger-Garlic Puree
½ tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
¾ cup
Jasmine Rice
113 g
Shanghai Bok Choy
160 g
Sweet Bell Pepper
1 tbsp
Sesame Seeds
(Contains Sesame)
¼ cup
Sweet and Sour Sauce
(Contains Soy, Wheat)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Using a strainer, rinse rice until water runs clear.Stir together rice, half the ginger-garlic puree, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, heat a large non-stick pan over medium heat.While the pan heats, zest, then juice lemon.Separate bok choy leaves, then cut into 1-inch pieces. Core, then cut pepper into 1/2-inch pieces.When hot, add sesame seeds to the dry pan. Toast, stirring occasionally, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!) Transfer sesame seeds to a small bowl.
Return the same pan to medium-high.Add 1 tbsp (2 tbsp) butter, then peppers and bok choy. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Add soy sauce, remaining ginger-garlic puree and a pinch of sugar. Cook, stirring often, until fragrant and veggies are coated, 30 sec. Season with salt and pepper, to taste.Transfer veggies to a plate. Cover to keep warm.Carefully wipe the pan clean.
While veggies cook, pat chicken dry with paper towels, then cut into 1-inch pieces. Add chicken to a medium bowl. Season with salt and pepper, then sprinkle cornstarch over bowl. Toss to coat.When veggies are done, return the same pan to medium. Add 1 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan! Cook in 2 batches, using 1 tbsp oil per batch.) Cook, tossing occasionally, until golden-brown and cooked through, 6-7 min.**
While chicken cooks, combine half the sweet and sour sauce (all for 4 ppl), half the sesame seeds, lemon zest, 1 tbsp (1 1/2 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 2 tbsp (4 tbsp) water in another small bowl.When chicken is cooked, remove from heat. (NOTE: If you cooked chicken in batches, return all of the chicken to the pan before adding sauce.)Drizzle sauce over pan, then toss to coat until sauce is warmed through. Season with salt and pepper, to taste.
Add 1 tbsp (2 tbsp) butter to the pot with rice, then fluff with a fork until butter melts.Divide rice between plates. Top rice with veggies, then chicken and tangy sauce.Sprinkle remaining sesame seeds over top.
