Sweet Soy Chicken, Mushroom & Asparagus Pea Stir-Fry
with Jasmine Rice, Crispy Fried Onions & Sriracha
- Soy
- Sesame
- Wheat
- Milk
Our sweet soy glaze and oyster sauce transform tender chicken and a bevy of vegetables into a restaurant-worthy meal in under 30 minutes. You’ll stir-fry snow peas, mushrooms, and carrots with tender bites of chicken breast, then toss with that sweet and savory sauce. Serve it all over fluffy rice with a drizzle of fiery Sriracha and a shower of irresistible crispy fried onions.
Ingredients
4 tablespoon
Vegetarian Oyster Sauce
(Contains: Soy)
10 ounce
Chopped Chicken Breast
4 ounce
Shredded Carrots
6 ounce
Asparagus
ounce
Snow Peas
4 ounce
Button Mushrooms
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Crispy Fried Onions
(Contains: Wheat)
2 unit
Scallions
¾ cup
Jasmine Rice
2 teaspoon
Sriracha
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a 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.
While rice cooks, wash and dry produce.
Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced). Trim and remove strings from snow peas. Trim and cut scallions into 1-inch pieces.
Trim and remove strings from snow peas.
Trim and remove strings from snow peas.
Open package of chicken* and drain off any excess liquid.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
Turn off heat; transfer to a plate. Wipe out pan.
Heat a large drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms, carrots, snow peas, and scallions; cook, stirring occasionally, until veggies begin to soften, 2 minutes.
Stir in oyster sauce, sweet soy glaze, ⅓ cup water, and 1 TBSP butter (½ cup water and 2 TBSP butter for 4 servings); continue to cook, stirring frequently, until veggies are tender and sauce has reduced to desired thickness, 2-4 minutes more.
Stir oyster sauce, sweet soy glaze, ⅓ cup water, and 1 TBSP butter into pan with veggies (use ½ cup water and 2 TBSP butter for 4 servings). Cook, stirring frequently, until veggies are tender and sauce has reduced to desired thickness, 2-4 minutes.
Transfer chicken to pan with stir-fry; stir until combined
Taste and season with salt and pepper if desired.
Fluff rice with a fork.
Divide rice between shallow bowls; top with stir-fry. Sprinkle with crispy fried onions. Serve with Sriracha on the side.
