Chinese Salt-and-Pepper-Style Chicken Stir-Fry

New

High Protein

with Snow Peas and Ginger Sauce

8 min

Difficulty: 2/3

Chinese

Ingredients: Chicken thighs • Jasmine rice • Red onion • Ginger sauce (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) (soy, wheat) • Snow peas • Cornstarch • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Measuring Spoons

Strainer

Large Non-Stick Pan

Medium Pot

Plastic Bag

Tags

30-min-or-less

Classic-plates

High Protein

Pan-asian-plates

SEO

Ingredients

Chicken Thighs

270 g

Cornstarch

36 g

Jasmine Rice

0.75 cup

Ginger Sauce

4 tbsp

Snow Peas

56 g

Red Onion

1 unit(s)

Garlic Salt

4 g

Oil

2.5 tbsp

Salt

0.125 tsp

Pepper

0.375 tsp

Butter

1.5 tbsp

Sugar

0.25 tsp

Preparation

Before starting, wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the garlic salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, trim peas.
Peel, then cut half the onion into 1/4-inch slices (use whole onion for 4 servings).

To a zip-top bag, add remaining garlic salt, 1/4 tsp (1/2 tsp) pepper and cornstarch. Shake to combine, then open bag.
Pat chicken dry with paper towels, then cut into 1/2-inch slices.
Add chicken to zip-top bag, then close and shake bag to coat chicken completely.

Heat a large non-stick pan over medium-high.
When hot, add 2 tbsp (4 tbsp) oil, then chicken. Cook for 5-7 min, stirring occasionally, until browned and cooked through.**
Transfer to a paper-towel lined plate.
Carefully wipe the pan.

Reduce heat to medium.
To the pan, add 1/2 tbsp (1 tbsp) oil, onions and peas. Cook for 3-4, stirring often, until tender-crisp.
Season with salt and pepper.
To a microwaveable bowl, add 1/2 tbsp (1 tbsp) butter, ginger sauce and 1/4 tsp (1/2 tsp) sugar. Microwave for 15-30 seconds until butter is melted.