Teriyaki Chicken Stir-Fry
with Jasmine Rice and Sugar Snap Peas
- Soy
- Wheat
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.
Ingredients
1 thumb
Ginger
4 clove
Garlic
2 unit
Scallions
1 unit
Lime
1.5 cup
Jasmine Rice
12 ounce
Sugar Snap Peas
2 teaspoon
Sesame Oil
1 tablespoon
Sesame Seeds
20 ounce
Chicken Breast Strips
6 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2 tablespoon
White Wine Vinegar
1 teaspoon
Cornstarch
Not included in your delivery
6 teaspoon
Vegetable Oil
¼ cup
Sugar
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Bring 2½ cups water and a large pinch of salt to a boil in a medium pot. Peel ginger and mince until you have 2 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 gentle 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. After they’ve finished roasting, toss snap peas with 2 tsp sesame oil, half the sesame seeds, and a squeeze of lime (we sent more oil than needed).
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 together soy sauce, ¼ cup sugar, 2 TBSP vinegar (we sent more), and cornstarch in a small bowl. Put scallion whites, garlic, and ginger in pan and cook, tossing, until softened, 1-2 minutes. 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, then fluff with a fork. Divide rice, snap peas, and chicken between plates. Drizzle with any sauce in pan. Sprinkle with scallion greens and remaining sesame seeds. Serve with lime wedges.
