Ginger Shrimp and Chicken Stir-Fry

Customer Fave

Quick

with Hoisin

8 min

Difficulty: 2/3

Asian

Freshly ground ginger packs a punch for tonight's Asian-inspired shrimp and chicken stir-fry. Did we mention it's topped with a drizzle of sweet chili sauce? Delicious.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Shrimp

Crustaceans

Egg

May contain traces of allergens

Sesame

Fish

Utensils

Measuring Spoons

Strainer

Large Non-Stick Pan

Medium Pot

Measuring Cups

Medium Bowl

Grater

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

0.063 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 coated, 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.

Re-heat the large non-stick pan over medium heat.
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 veggies. Cook, stirring often, until sauce thickens slightly and shrimp are cooked through, 3-4 min.**
Add chicken and any juices from the bowl. Stir to combine.