with Veggie Rice
We've got the ultimate crispy chicken stir-fry, filled to the brim with veggies, for tonight's dinner! You also get double the proteins with juicy miso shrimp for the perfect packed plate!
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Shrimp
285 g
Vegetable Mix
340 g
Cornstarch
2 tbsp
Green Onion
2 unit(s)
Basmati Rice
0.75 cup
Garlic Puree
1 tbsp
Vegetarian Oyster Sauce
0.25 cup
Crispy Shallots
28 g
Chili-Garlic Sauce
1 tbsp
Sweet Chili Sauce
4 tbsp
Miso Broth Concentrate
1 unit(s)
Salt
0.5 tsp
Pepper
0.063 tsp
Oil
3 tbsp
- Add rice, garlic puree, 1/4 tsp (1/2 tsp) salt and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and 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.
- Thinly slice green onions, keeping white and green parts separate.
- Cut broccoli florets into bite-sized pieces.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels.
- Cover each chicken breast with plastic wrap.
- Using a mallet or heavy-bottomed pot, carefully pound each chicken breast until 1/2-inch thick. Season with salt and pepper, then sprinkle with cornstarch. Flip to coat.
- Add 2 tbsp oil (same for 4 ppl), then chicken to the hot pan. Pan-fry until golden-brown, 2-3 min per side.**
- Transfer chicken to one side of an unlined baking sheet.
- Carefully wipe the pan clean.
- Meanwhile, drain, then pat shrimp dry with paper towels.
- Combine miso broth concentrate and 1 tbsp (2 tbsp) oyster sauce in a small bowl.
- Add shrimp, 1 tbsp (2 tbsp) miso mixture and 1 tbsp (2 tbsp) oil to a medium bowl. Season with pepper, then toss to coat.
- Add shrimp to the other side of the unlined baking sheet.
- Bake chicken and shrimp in the top of the oven until cooked through, 8-10 min.**
- Re-heat the same pan from step 2 over medium.
- Add vegetable mix and 1/4 cup (1/3 cup) water. Season with salt and pepper, then increase heat to medium-high. Cook, stirring occasionally, until water evaporates, 5-7 min.
- Meanwhile, add remaining oyster sauce and 1 tbsp (2 tbsp) water to the remaining miso mixture.
- Once water evaporates, add 1 tbsp (2 tbsp) oil, then drizzle half the miso mixture over pan. Cook, stirring often, until sauce starts to caramelize, 1 min.
- Fluff rice with a fork.
- Add rice and green onion whites to the pan. Drizzle remaining miso mixture over top, then toss to combine.
- Spread rice in an even layer covering the bottom. Without removing the pan, turn the heat off. Let sit, without stirring, until rice on the bottom starts to crisp, 3-5 min.
- Add cooked shrimp. Toss to combine.
- Thinly slice chicken.
- Season rice with salt and pepper, then toss to combine.
- Divide shrimp and veggie rice between plates. Top with chicken. Drizzle sweet chili sauce over top.
- Sprinkle crispy shallots and remaining green onions over plates.
- Drizzle with chili-garlic sauce, if desired.
1040
kcal
Calories
32
g
Fat
8
g
Saturated Fat
119
g
Carbohydrate
31
g
Sugar
7
g
Dietary Fiber
72
g
Protein
305
mg
Cholesterol
3580
mg
Sodium
0.1
g
Trans Fat
1450
mg
Potassium
225
mg
Calcium
4.5
mg
Iron
with Stone Fruit and Potato Wedges