Soy Ginger Chicken & Veggie Stir-Fry
with Spinach Rice & Coriander
- Milk
- Gluten
- Soy
- Wheat
- Sesame
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Elevate your next helping of stir-fry with sweet and zingy seared chicken thigh tender veggies tossed in a delicate dressing and fluffy spinach-loaded rice. Why not add a scattering of coriander on top for some added colour and freshness to make your bowl full of flavour sing?!
Ingredients
1 packet
garlic paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy)
1
Capsicum
1
carrot
Ā½
Lime
1 packet
Ginger Paste
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat)
1 packet
japanese-style dressing
(Contains: Sesame, Soy)
1 packet
chicken thigh
1 packet
baby spinach leaves
1 packet
Coriander
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1 cup
water
Ā½ tbs
honey
Utensils
Cooking Steps
ā¢ In a medium saucepan, heat the butter with a dash of olive oil over medium heat. ā¢ Cook garlic paste, until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. ā¢ Add jasmine rice, stir, cover with a lid and reduce heat to low. ā¢ Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
ā¢ Meanwhile, roughly chop capsicum. Slice carrot into thin rounds. Cut lime in half. ā¢ Cut chicken thigh into 2cm chunks. ā¢ In a small bowl, combine ginger paste, soy sauce mix, the honey and a splash of water.
ā¢ When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. ā¢ Cook carrot and capsicum, until tender, 4-6 minutes. Transfer to a bowl. ā¢ Add Japanese style dressing and toss to combine. Cover to keep warm.
ā¢ Return frying pan to high heat with a drizzle of olive oil. ā¢ When oil is hot, cook chicken, tossing, until browned and cooked through (when no longer pink inside), 5-6 minutes.
ā¢ Reduce frying pan to medium heat. Return all chicken to pan and stir in sauce mixture, until bubbling, 1 minute. Season to taste.
ā¢ Stir baby spinach leaves through rice, until wilted. ā¢ Divide spinach rice between bowls. Top with soy ginger chicken and veggies. ā¢ Squeeze lime (see ingredients) and tear over coriander (see ingredients) to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many enjoyed this flavoursome stir-fry, though some found the ginger overpowering. Consider reducing ginger to taste.
- Ease of prep:Ā Customers found this meal quick and straightforward to prepare.
- Suggestions:Ā Try adding toasted sesame seeds, a fried egg, or mayonnaise for extra flavour and texture.
- Portions:Ā Some felt the dish was missing something, indicating it might benefit from additional components.
