Chicken stir-fry with Sugarsnaps
with Carrot and Jasmin rice
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Sugar snap peas
5 g
Ginger paste
1 piece
Onion
½ piece
Garlic
75 g
Jasmine rice
5 milliliters
Sesame oil
(Contains Sesame)
½ piece
Carrot
½ sachet(s)
Sesame seeds
(Contains Sesame May be present Tree nuts, Peanuts)
1 piece
Chicken breast
¼ piece
Lime
Not included in your delivery
1 tablespoon
Flour
50 milliliters
Low sodium chicken stock
1 tablespoon
Sunflower oil
1 tablespoon
Honey [or plant-based alternative]
1 tablespoon
[Reduced salt] soy sauce
to taste
Sambal
1 teaspoon
[Reduced salt] ketjap manis
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water, with a pinch of salt, in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
- Cut the onion into thin wedges. Crush or mince the garlic.
- Cut the carrot into thin crescents. If preferred, carefully discard the tough ends of the sugar snaps.
- Place the flour on a plate. Season the chicken with salt and pepper, then coat it with flour on both sides.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the chicken breast for 2 - 3 minutes per side. Reduce the heat and fry for a further 4 minutes.
- Add the ketjap and splash of water to the chicken and fry for one more minute.
- Meanwhile, heat another drizzle of sunflower oil in another frying pan over medium-high heat.
- Fry the onion, garlic, carrot and sugar snaps for 2 minutes over high heat. Reduce the heat, add the stock and boil for 3 - 4 minutes.
- Add the ginger paste, soy sauce, and honey. Season with salt and pepper to taste. Fry for another minute.
- If you'd like the vegetables to be spicier, add sambal as preferred (if you have it).
*Take care, this ingredient is spicy! Use as preffered.
- Cut the lime into wedges.
- Serve the rice on deep plates, topped with the chicken and vegetables.
- Drizzle the sesame oil, and squeeze the juice of one lime wedge per person, over the stir-fry.
- Sprinkle with sesame seeds. Serve with the rest of the lime wedges.
Did you know...Carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.