Teriyaki Chicken Stir-Fry
with Jasmine Rice and Sugar Snap Peas
Soy to the world! The time for a simple stir-fry recipe has come. This chicken is tossed in a thick teriyaki glaze, which coats each piece in a flavorful blend of soy sauce, garlic, ginger, and sesame. Served atop a bed of jasmine rice with sugar snap peas to the side, the result is a tour de force of Asian-style flavors that both kids and adults will find easy to love.
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 thumb
Ginger
2 clove
Garlic
2 unit
Scallions
1 unit
Lime
¾ cup
Jasmine Rice
6 ounce
Sugar Snap Peas
1 teaspoon
Sesame Oil
1 tablespoon
Sesame Seeds
10 ounce
Chicken Breast Strips
3 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 tablespoon
White Wine Vinegar
½ teaspoon
Cornstarch
Not included in your delivery
4 teaspoon
Vegetable Oil
2 tablespoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 425 degrees. Bring 1¼ cups water and a large pinch of salt to a boil in a medium pot. Peel ginger and mince until you have 1 TBSP. Mince garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Halve lime; cut one half into wedges.
Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.
Trim any tough ends or strings from snap peas, then toss with a large drizzle of oil on a baking sheet. Season with salt and pepper. Roast in oven until crisp at edges, 10-12 minutes. Once done, toss snap peas with 1 tsp sesame oil, 1 tsp sesame seeds, and a squeeze of lime (we sent more oil and seeds).
Heat a large drizzle of oil in a large pan over medium-high heat. Pat chicken dry with a paper towel. Add to pan in a single layer and cook until browned but not cooked through, 4-6 minutes, tossing once. Remove from pan and set aside.
Heat a large drizzle of oil in same pan over medium-high heat. Whisk soy sauce, 2 TBSP sugar, 1 TBSP white wine vinegar, and ½ tsp cornstarch in a small bowl (we sent more vinegar and cornstarch). Put scallion whites, garlic, and ginger in pan and cook, tossing, until softened, about 1 minute. Stir in soy sauce mixture and bring to a simmer. Let thicken slightly, about 1 minute.
Return chicken to pan and toss to coat. Cook until no longer pink in center, 1-2 minutes. Add a squeeze of lime to rice and fluff with a fork. Divide rice, snap peas, and chicken between plates. Drizzle with any remaining sauce. Garnish to taste with scallion greens and remaining sesame seeds (you may not use all). Serve with lime wedges.
