with Veggies and Shallot Rice
Ingredients: Chicken thighs • Carrot • Jasmine rice • Shanghai bok choy • Vegetarian oyster sauce (soy) (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) • Ginger • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Brown sugar • Fish sauce (anchovies) (water, rice vinegar, salt, sugar, fish sauce powder (anchovies, maltodextrin), lime juice from concentrate, anchovies, disodium inosinate and guanylate, seasoning, yeast extract, xanthan gum, lactic acid, caramel, potassium sorbate, sodium benzoate) • Cornstarch • Green onion.
Allergens
Utensils
Tags
Chicken Thighs
270 g
Jasmine Rice
0.75 cup
Shanghai Bok Choy
1 unit(s)
Carrot
1 unit(s)
Green Onion
2 unit(s)
Ginger
30 g
Vegetarian Oyster Sauce
0.25 cup
Crispy Shallots
28 g
Brown Sugar
2 tbsp
Cornstarch
9 g
Fish Sauce
1 tbsp
Salt
0.125 tsp
Oil
1.5 tbsp
Pepper
0.125 tsp
Butter
1 tbsp
- To a medium pot, add 1 cup (2 cups) warm water 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.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook for 12-14 min, until rice is tender and water is absorbed. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
- Peel, halve carrot lengthwise, then cut into 1/4-inch half-moons.
- Peel, then mince or grate ginger.
- Thinly slice green onions, keeping greens and whites separate.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add carrots, 1/2 tbsp (1 tbsp) oil and 2 tbsp (4 tbsp) water. Season with salt and pepper.
- Cook for 3-4 min, stirring often, until water is mostly absorbed and carrots start to soften.
- Reduce heat to medium. Add bok choy and 1 tbsp (2 tbsp) oyster sauce. Stir to mix.
- Cook for 3-4 min, stirring often, until veggies are tender-crisp. (TIP: If the pan dries out too much, add 1-2 tbsp water at a time to prevent sticking.)
- Transfer to a plate and cover to keep warm.
- Carefully wipe the pan.
- Pat chicken dry with paper towels.
- On a clean cutting board, cut chicken into 2-inch pieces.
- To a shallow dish, add chicken and cornstarch.
- Season with salt and pepper. Toss to coat.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 2-3 min per side, until golden.
- Reduce heat to medium. Add brown sugar, ginger and green onion whites. Cook for 1 min, stirring often, until fragrant and sugar dissolves.
- Add remaining oyster sauce, fish sauce, 1 tbsp (2 tbsp) butter and 3/4 cup (1 1/2 cups) water. Cook for 3-4 min, stirring occasionally, until sauce thickens slightly and chicken is cooked through.**
- Fluff rice with a fork, then stir in half the crispy shallots.
- Divide rice and veggies between plates.
- Top with chicken and any remaining sauce in the pan.
- Sprinkle remaining green onions and remaining crispy shallots over top.
780
kcal
Calories
28
g
Fat
10
g
Saturated Fat
105
g
Carbohydrate
25
g
Sugar
4
g
Dietary Fiber
36
g
Protein
145
mg
Cholesterol
1970
mg
Sodium
0.4
g
Trans Fat
1000
mg
Potassium
150
mg
Calcium
4
mg
Iron
with Savoury Veggies and Shallot Rice
