with Peppers, Celery, Peanuts and Ginger Rice
Ingredients: Chicken thighs • Sweet bell pepper • Basmati rice • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Green onion • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Peanuts • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Ginger • Celery • Garlic.
Allergens
Tags
Chicken Breasts
2 unit(s)
Basmati Rice
0.75 cup
Cream Sauce Spice Blend
30 g
Sweet Bell Pepper
1 unit(s)
Celery
3 unit(s)
Garlic, cloves
2 unit(s)
Ginger
15 g
Green Onion
2 unit(s)
Chili-Garlic Sauce
1 tbsp
Soy Sauce
2 tbsp
Sweet Chili Sauce
2 tbsp
Peanuts, chopped
28 g
Pepper
0.063 tsp
Salt
0.313 tsp
Oil
2 tbsp
- Before starting, wash and dry all produce.
- Peel, then mince or grate 1 tbsp (2 tbsp) ginger.
- Heat a medium pot over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then ginger and rice. Cook for 1-2 min, stirring often, until fragrant.
- Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1-inch pieces.
- Cut celery crosswise into 1/4-inch slices.
- Thinly slice green onions.
- Peel, then mince or grate garlic.
- In a medium bowl, whisk together soy sauce, sweet chili sauce, 1/2 cup (3/4 cup) water and 1 tbsp chili-garlic sauce. (NOTE: Adjust chili-garlic sauce depending on how much heat you like!)
- Heat a large non-stick pan over medium. Add peanuts to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.) Transfer peanuts to a plate.
- Heat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and celery. Cook for 4-5 min, stirring often, until tender-crisp.
- Add garlic. Cook for 1 min, stirring often, until fragrant.
- Transfer veggies to another plate.
- Pat chicken dry with paper towels, then cut into 1-inch pieces on a separate cutting board.
- Add chicken and Cream Sauce Spice Blend to another medium bowl, then toss until all chicken pieces are fully coated.
- Heat the same large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 6-8 min, turning pieces occasionally, until golden and cooked through.**
- Add veggies and sauce mixture to the pan with chicken. Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
- Remove the pan from heat.
- Season with salt and pepper.
- Fluff rice with a fork. Stir in half the green onions.
- Divide rice between plates. Top with stir-fry.
- Sprinkle peanuts and remaining green onions over top.
If you've opted to get chicken breasts, prep and cook in the same way the recipe instructs you to prep and cook chicken thighs.
810
kcal
Calories
26
g
Fat
4
g
Saturated Fat
93
g
Carbohydrate
12
g
Sugar
6
g
Dietary Fiber
51
g
Protein
130
mg
Cholesterol
2620
mg
Sodium
0
g
Trans Fat
1200
mg
Potassium
100
mg
Calcium
4
mg
Iron
with Peppers, Celery, Peanuts and Ginger Rice
with Peppers, Celery, Peanuts and Ginger Rice
