with Veggies and Buttered Rice
Searching for a quick and delicious chicken stir-fry? Look no further! Juicy chicken is coated in a bold sweet and savoury sauce with nutritious veggies for a meal the whole family is sure to love! Ingredients: Chicken breast • Sweet bell pepper • Basmati rice • Red onion • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • 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) • Peanuts • Moo shu spice blend (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) (soy, wheat, sulphites).
Allergens
Utensils
Tags
Chicken Breast, Diced
310 g
Basmati Rice
0.75 cup
Sweet Bell Pepper
1 unit(s)
Red Onion
1 unit(s)
Peanuts, chopped
28 g
Vegetarian Oyster Sauce
0.25 cup
Hoisin Sauce
4 tbsp
Moo Shu Spice Blend
4.5 g
Butter
1 tbsp
Salt
0.188 tsp
Pepper
0.125 tsp
Oil
1.5 tbsp
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Peel, then cut onion into 1/2-inch pieces.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, add peppers and onions. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp. Season with salt and pepper.
- Remove from heat.
- Transfer veggies to a plate and cover to keep warm.
- Meanwhile, pat chicken dry with paper towels. Cut chicken into 1/2-inch pieces.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 6-8 min, stirring occasionally, until golden and cooked through.**
- To the pan, add half the Moo Shu Spice Blend (use all for 4 servings), vegetarian oyster sauce, hoisin sauce and 1/4 cup (1/2 cup) water. Cook for 1-2 min, stirring often, until sauce thickens slightly and chicken is well coated. (NOTE: When stirring, scrape up any browned bits from the bottom of the pan, this adds flavour!). Season with pepper.
- Fluff rice with a fork and stir in 1 tbsp (2 tbsp) butter.
- Divide rice between bowls. Top with veggies.
- Spoon chicken and sauce over top.
- Sprinkle with peanuts.
820
kcal
Calories
28
g
Fat
7
g
Saturated Fat
95
g
Carbohydrate
24
g
Sugar
5
g
Dietary Fiber
46
g
Protein
130
mg
Cholesterol
2090
mg
Sodium
0.3
g
Trans Fat
950
mg
Potassium
75
mg
Calcium
3.5
mg
Iron
