Chicken & Snow Pea Stir-Fry
with Jasmine Rice & Sesame Seeds
Step aside, same-old stir-fry. Tonight are you in for a treat! This one is extra special thanks to crisp snap peas and juicy browned chicken stirred into a sweet soy chili sauce. Serve everything over fluffy, buttery rice, sprinkle on some sesame seeds, and dinner is as easy as it is delicious.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Chicken Breast Strips
Sweet Thai Chili Sauce
Sweet Soy Glaze
(Contains Soy, Wheat)
Not included in your delivery
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Meanwhile, wash and dry produce. • Trim and remove strings from snow peas. Quarter lime. • Pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 5-7 minutes. • Turn off heat; remove from pan and set aside. Wipe out pan.
• When rice has 5 minutes left, heat a drizzle of oil in pan used for chicken over medium-high heat. Add snow peas and season with salt and pepper. Cook, stirring, until just tender, 3-5 minutes. TIP: If needed, add a splash of water to help the snow peas soften.
• Stir cooked chicken, sweet soy glaze, chili sauce, and a squeeze of lime juice into pan with snow peas. Season with pepper. • Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings). • Divide rice between bowls and top with stir-fry and sesame seeds. Serve with remaining lime wedges on the side.