Sesame Ginger Chicken Stir-Fry
with Veggies & Peanuts
With a luscious mixed sesame seed-spiked sauce and a smattering of roasted peanuts to finish the dish, this colourful meal has all the delicious flavours of takeaway, except that it's so much better!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
2 clove
garlic
½
brown onion
1
carrot
1
capsicum
1 bag
snow peas
1 packet
chicken thigh
1 packet
soy-ginger stir-fry sauce
(Contains: Sesame, Soy;)
½ packet
mixed sesame seeds
(Contains: Sesame; May be present: Wheat, Gluten, Soy, Milk, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
roasted peanuts
(Contains: Peanuts; May be present: Soy, Milk, Tree Nuts, Sesame.)
Not included in your delivery
1
olive oil
1.25 cup
water
Utensils
Cooking Steps
Add the water to a medium saucepan and bring to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat. Keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the garlic. Thinly slice the brown onion (see ingredients). Thinly slice the carrot into half-moons. Cut the red capsicum into bite-sized chunks. Trim and halve the snow peas. Cut the chicken thigh into 2cm pieces. In a medium bowl, combine the garlic, soy-ginger stir fry sauce, mixed sesame seeds (see ingredients) and a splash of water.
In a large frying pan or wok, heat a drizzle of olive oil over a high heat. Cook the chicken , tossing, until browned and cooked through, 5-6 minutes. Season with salt and pepper. Transfer to a bowl.
TIP: If the pan is getting crowded, cook the chicken in batches for best results!
Return the frying pan to a medium heat with a drizzle of olive oil. Cook the onion, capsicum and carrot, tossing, until tender, 4-5 minutes. Add the snow peas and cook, tossing regularly, until tender, 1-2 minutes.
Return the chicken to the frying pan, then pour in the soy-ginger mixture. Cook, tossing, until thickened slightly and well coated, 1-2 minutes.
Divide the jasmine rice between bowls. Top with the sesame and ginger chicken stir-fry. Sprinkle with roasted peanuts to serve.
