Szechuan Chicken & Broccoli-Carrot Stir-Fry
with Rice & Peanuts
A few key ingredients transform this humble vegan stir-fry into something special—all in a quick 20 minutes! You’ll sizzle broccoli, carrots, and onion in a hot skillet, then toss with sweet soy glaze and spicy Szechuan paste, plus a little vinegar for contrast. Serve it all over fluffy rice with a sprinkle of crunchy peanuts.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Carrots
1 unit
Onion
8 ounce
Broccoli
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
5 teaspoon
Rice Wine Vinegar
2 tablespoon
Szechuan Paste
(Contains Soy, Wheat, Sesame)
1 teaspoon
Garlic Powder
1 tablespoon
Cornstarch
1 teaspoon
Chili Flakes
1 unit
Microwaveable Jasmine Rice
½ ounce
Peanuts
(Contains Peanuts)
10 ounce
Chopped Chicken Breast
Not included in your delivery
3 teaspoon
Cooking Oil
1 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. Trim, peel, and cut carrots on a diagonal into 1⁄4-inch-thick pieces (halve lengthwise first if carrots are on the larger side). Halve, peel, and thinly slice onion. Cut broccoli into bite-size pieces if necessary.
Rinse shrimp* under cold water, then pat dry with paper towels, or open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add carrots; cook, stirring occasionally, until slightly softened, 2-3 minutes. • Add onion and broccoli; season with salt and pepper. Cook, stirring often, until onion is translucent and broccoli is tender, 3-5 minutes.
Use pan used for shrimp or chicken here.
• Meanwhile, in a small bowl, whisk together sweet soy glaze, half the Szechuan paste, half the vinegar, 3⁄4 cup water, and 1 tsp sugar. (For 4 servings, use all the Szechuan paste, all the vinegar, 11⁄2 cups water, and 2 tsp sugar.)
• Add Szechuan sauce (reserve bowl; no need to wipe out!) and garlic powder to pan with stir-fry. Cook, stirring, until everything is thoroughly coated in sauce, 1-2 minutes. • In bowl used for sauce, mix cornstarch with 1 TBSP water (2 TBSP for 4 servings) until dissolved. • Stir cornstarch mixture into stir-fry until fully incorporated; simmer until sauce thickens, 30-60 seconds. • Remove pan from heat. Stir in chili flakes to taste (we used 1⁄8 tsp; 1⁄4 tsp for 4). Taste and season with salt and pepper if desired. TIP: If sauce is too thick, stir in a splash of water.
Stir in shrimp or chicken along with chili flakes.
• Massage rice in package to break up grains. Partially open package; microwave until warmed through, 11⁄2-2 minutes. (Careful when handling and opening the pouch!) • Transfer rice to a medium bowl and fluff with a fork.
• Divide rice and stir-fry between plates in separate sections. Sprinkle with peanuts and serve.
Chicken is fully cooked when internal temperature reaches 165°.
