with Bok Choy and Peppers
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Chicken tenders • Sweet bell pepper • Basmati rice • Bok choy • 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) • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • 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 Tenders
320 g
Basmati Rice
0.75 cup
Sweet Bell Pepper
1 unit(s)
Shanghai Bok Choy
1 unit(s)
Hoisin Sauce
4 tbsp
Peanut Butter
2 unit(s)
Moo Shu Spice Blend
9 g
Seasoned Rice Vinegar
1 tbsp
Sugar
0.125 tsp
Butter
1 tbsp
Oil
1.5 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- 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.
- While rice cooks, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
- Core, then cut pepper into 1/2-inch pieces.
- Pat chicken dry with paper towels, then, on a separate cutting board, cut into 1-inch pieces.
- Add chicken to a large bowl. Season with salt, pepper and half the Moo Shu Spice Blend. Toss to combine.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 1 min, stirring occasionally, until starting to soften.
- Add bok choy. Cook for 2-3 min, stirring occasionally, until veggies are tender-crisp. Season with salt and pepper.
- Remove from heat. Transfer veggies to a plate, then cover to keep warm.
- To a small bowl, add hoisin, vinegar, peanut butter, remaining Moo Shu Spice Blend, 1/8 tsp (1/4 tsp) sugar and 1/2 cup (1 cup) warm water.
- Season with salt and pepper, then whisk until smooth.
- To the same pan (from step 3), add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't overcrowd pan; cook in 2 batches for 4 servings.)
- Cook for 4-6 min, stirring occasionally, until chicken is golden.
- Add sauce to the pan. Bring to a boil.
- Once boiling, reduce heat to medium-low.
- Cook for 4-6 min, stirring occasionally, until sauce thickens slightly and chicken is cooked through.** Remove from heat.
- Fluff rice with a fork.
- Divide rice between plates. Top with chicken stir-fry and veggies.
820
kcal
Calories
31
g
Fat
8
g
Saturated Fat
86
g
Carbohydrate
17
g
Sugar
4
g
Dietary Fiber
51
g
Protein
140
mg
Cholesterol
1200
mg
Sodium
0.4
g
Trans Fat
1100
mg
Potassium
125
mg
Calcium
4
mg
Iron
