Sweet Soy Chicken, Mushroom & Asparagus Pea Stir-Fry

🥘 Ingredients

• asparagus
  12 oz
• black pepper
• butter
  2 tbsp
• button mushrooms (sliced)
  8 oz
• chopped chicken breast
  20 oz
• cooking oil
  1 tbsp
• crispy fried onions
  2 unit
• jasmine rice
  1.5 c
• salt
• scallions
  4 unit
• shredded carrots
  8 oz
• snow peas
  6 oz
• sriracha
  4 tsp
• sweet soy glaze
  1 c
• vegetarian oyster sauce
  1 c
• water
  1.25 c, ⅓ cup, ⅓ cup

🍳 Cookware

• small pot
• large pan

1. 

   1

   In a small pot , combine jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, water: 1.25 c, salt
2. 

   2

   While rice cooks, wash and dry produce. Trim and thinly slice button 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.

   button mushrooms: 8 oz (sliced), snow peas: 6 oz, scallions: 4 unit
3. 

   3

   Open package of chopped chicken breast and drain off any excess liquid. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, ⏱️ 5 minutes . Turn off heat; transfer to a plate. Wipe out pan.

   chopped chicken breast: 20 oz, cooking oil: 1 tbsp
4. 

   4

   Heat a large drizzle of oil in pan used for chicken over medium-high heat. Add shredded carrots , button mushrooms, snow peas, scallions, and asparagus ; cook, stirring occasionally, until veggies begin to soften, ⏱️ 2 minutes . Stir in vegetarian oyster sauce , sweet soy glaze , water , and 1 TBSP butter ; continue to cook, stirring frequently, until veggies are tender and sauce has reduced to desired thickness, ⏱️ 3 minutes .

   shredded carrots: 8 oz, asparagus: 12 oz, vegetarian oyster sauce: 1/2 c, sweet soy glaze: 1/2 c, water: ⅓ cup, butter: 2 tbsp
5. 

   5

   Stir vegetarian oyster sauce , sweet soy glaze , 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, ⏱️ 3 minutes . Transfer chicken to pan with stir-fry; stir until combined. Taste and season with salt and black pepper if desired.

   vegetarian oyster sauce: 1/2 c, sweet soy glaze: 1/2 c, water: ⅓ cup, salt, black pepper
6. 

   6

   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.

   crispy fried onions: 2 unit, sriracha: 4 tsp