Sweet and Spicy Chicken Bowls
with Green Onion Rice
These bowls are bursting with flavour! Chicken is seasoned and pan-fried, then tossed with veggies in an utterly irresistible sweet chili-teriyaki sauce, all on a bed of fluffy basmati rice. Happy eating!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
4 tbsp
Sweet Chili Sauce
4 tbsp
Teriyaki Sauce
(Contains Soy, Gluten)
¾ cup
Basmati Rice
226 g
Shanghai Bok Choy
113 g
Carrot, julienned
56 g
Onion, sliced
1 tbsp
Garlic Puree
1 tbsp
Cornstarch
(Contains Sulphites)
1 unit
Green Onion
Not included in your delivery
2 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Bring 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, thinly slice green onions. Cut bok choy into 1/2-inch pieces. Add teriyaki, sweet chili sauce, garlic puree, cornstarch and 1/3 cup water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then carrot and onions. Cook, stirring often, until carrots are tender-crisp, 2-3 min. Add bok choy to the pan. Season with salt and pepper, then continue to cook, stirring often, until bok choy is tender-crisp, 1-2 min. Transfer to a plate.
While veggies cook, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
Heat the same pan (from step 3) over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 2-3 min per side. Reduce heat to medium. Stir in sauce and cooked veggies. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 2-3 min.
Fluff rice with a fork, then stir in half the green onions. Divide rice between bowls. Top with chicken, veggies and sauce. Sprinkle remaining green onions over top.
