Saucy Hoisin-Garlic Chicken Thigh Stir-Fry
with Sweet Pepper & Edamame
Cooking time
20 minutes
Servings
2/4
Calories
720 /serving
Let’s stir up a few emotions. There’s nothing like a classic stir-fry to give you good feelings—because it’s as easy to prepare as it is to eat. Sesame-spiced chicken thighs are seared and sliced to bite-size satisfaction. Shards of colourful sweet pepper and green nibs of edamame are tossed around with plentiful garlic. Hoisin is the closer, imparting a dark, tangy, meaty, sweet flavour to everything it touches. Fluffy white rice is a key counterpoint.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 2 Garlic cloves
- 1 Sweet pepper
- 150g Edamame (or green peas)
- 160g White rice
- 60ml Hoisin sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Oil
Salt & pepper (S&P)
Total Fat
18 g
Saturated Fat
3 g
Sodium
1410 mg
Total Carb
94 g
Sugars
17 g
Protein
49 g
Fibre
7 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, halve, core and thinly slice the sweet pepper lengthwise. Mince the garlic.
Sauté the vegetables
In the reserved pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the sweet pepper, edamame and remaining spices. Sauté, 3 to 4 min., until softened.
Make the stir-fry
To the pan of vegetables, add the hoisin, chicken and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until the chicken and vegetables are saucy and warmed through.
Plate your dish
Divide the rice between your plates. Top with the stir-fry. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
