Ginger Shrimp and Chicken Stir-Fry

Stir-Fry Special

Quick

with Hoisin

8 min

Difficulty: 2/3

Asian

Freshly ground ginger packs the punch for tonight's Asian-inspired shrimp and chicken stir-fry! Oh, and did we mention it's also topped with a drizzle of sweet chili sauce ... ya, we did that! Ingredients: Chicken breast • Shrimp • Jasmine rice • Snow peas • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt) vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Carrots • 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) • Ginger • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Garlic.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Shrimp

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Measuring Spoons

Strainer

Large Non-Stick Pan

Medium Pot

Measuring Cups

Bowl

Tags

Quick

Ingredients

Shrimp

285 g

Chicken Breast, Diced

310 g

Jasmine Rice

0.75 cup

Hoisin Sauce

4 tbsp

Sweet Chili Sauce

2 tbsp

Garlic, cloves

2 unit(s)

Carrot, julienned

56 g

Ginger

30 g

Crispy Shallots

28 g

Snow Peas

113 g

Pepper

0.13 tsp

Salt

0.125 tsp

Oil

3 tbsp

Preparation

Heat a medium pot over medium heat.
When hot, add 1 tbsp (2 tbsp) oil, then rice. Cook, stirring often, until toasted, 1-2 min.
Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high.
Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-16 min.

Meanwhile, peel, then grate 1/2 tbsp (1 tbsp) ginger.
Peel, then mince or grate garlic.
Pat chicken dry with paper towels.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken.
Cook, stirring occasionally, until golden-brown and cooked through, 4-6 min.** Season with salt and pepper.
Transfer chicken to a bowl. Set aside.

Reheat the pan over medium.
Add 1 tbsp (2 tbsp) oil, then carrots, snow peas and ginger. Cook, stirring often, until veggies soften slightly, 3-4 min.

Add hoisin, garlic, shrimp, half the sweet chili sauce and 3/4 cup (1 1/2 cups) water to the pan with veggies. Cook, stirring often, until sauce thickens slightly and shrimp just turn pink, 3-4 min.**
Add chicken and any resting juices from the bowl. Stir to combine.