Chicken Stir-Fry

This takeout-inspired dinner is flavorful, colorful, and best of all, comes together quickly. Simply sauté the chicken and veggies, heat the rice, and dig in!


Serves: 4
Kitchen Time; 20 minutes
Allergens: Sesame, Soy
Pairs Well With: Coconut Panna Cotta



Your kit includes: 

  • K&M Ginger Scallion Chicken Thighs

  • K&M Stir-Fry Sauce

  • K&M Peppers & Onions

  • K&M Stir-Fry Mix

  • K&M Jasmine Rice*

*Already made for you! 



1) In a non-stick pan, heat about 1 Tbsp oil over medium-high heat. Once hot, sear the chicken thighs and cook until internal temperature reaches 165ºF – about 5-7 minutes on each side. Transfer to a cutting board.
2) In the same pan, without cleaning, add about 2 Tbsp of oil and sauté stir-fry mix and peppers & onions until tender-crisp – about 5-7 minutes.
3) Slice the cooked chicken and add back to the veggies. Add your desired amount of the stir fry sauce and toss to combine.
4) Heat jasmine rice in the microwave with the lid askew until steamy.
5) Portion rice onto plates, and top with stir fry. Enjoy!



K&M Ginger Scallion Chicken Thighs (boneless, skinless, chicken thighs, sea salt, ginger scallion sauce [tamari, rice vinegar, brown sugar, sesame oil, water, garlic, scallions, ginger], K&M Peppers & Onions (red and yellow bell peppers, red and yellow onions), K&M Stir-Fry Sauce (tamari, sugar, ginger, garlic, grapeseed oil, fresh chili paste, sesame oil, sesame seeds), K&M Stir-Fry Mix (broccoli, carrots, snap peas), K&M Jasmine Rice (jasmine rice, sea salt, grapeseed oil)

Written by Kitchen & Market