Sweet Chili Chicken Breasts
with Cashews and Buttered Seasoned Rice
This sweet and savoury dish will take you to the busy streets of Bangkok without the long-haul flight! The fresh cilantro brings a punch of Thai flavours and fragrance!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
160 g
Sweet Bell Pepper
113 g
Shanghai Bok Choy
¾ cup
Basmati Rice
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
4 tbsp
Sweet Chili Sauce
1 tbsp
Thai Seasoning
(Contains Milk, Sesame, Sulphites)
1 tbsp
Cornstarch
28 g
Cashews, chopped
(Contains Peanuts, Cashews/Noix de cajou)
1 unit
Garlic, cloves
Not included in your delivery
1 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce.Heat Guide for Step 3: 1/2 tsp (1 tsp) mild, 1 tsp (2 tsp) medium, 2 tsp (4 tsp) spicy and 1 tbsp (2 tbsp) for extra-spicy! Combine rice, Thai Seasoning, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Cover and bring to a boil over high heat. Once boiling, 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.
Meanwhile, core, then cut pepper into 1/2-inch pieces. Cut bok choy into 1-inch pieces. Peel, then mince or grate garlic.Pat chicken dry with paper towels, then cut into 1-inch pieces.Add chicken, half the cornstarch and 1/2 tbsp (1 tbsp) soy sauce to a large bowl. Season with salt and pepper, then toss to coat.
Heat a large non-stick pan over medium heat.While the pan heats, combine sweet chili sauce, remaining soy sauce, remaining cornstarch and 1/2 cup (1 cup) water in a small bowl. (NOTE: Reference heat guide.)When hot, add cashews to the dry pan. Toast, stirring occasionally, until golden and nutty, 4-5 min. (TIP: Keep your eye on them so they don't burn!)Transfer to a plate.
Return the same pan to medium-high heat.Add 1 tbsp (1 1/2 tbsp) oil, then chicken. Cook, stirring occasionally, until golden-brown, 2-3 min.Add peppers. Cook, stirring often, until peppers soften slightly, 1-2 min.Add bok choy. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Season with salt and pepper.
Add chili sauce mixture and garlic to the pan with chicken and veggies. Cook, stirring often, until sauce thickens slightly and chicken is cooked through, 1-2 min. **Roughly chop cashews.
Add 1 tbsp (2 tbsp) butter to the pot with rice, then fluff with a fork until butter melts. Season with salt and pepper, to taste.Divide rice between plates. Top with chicken and veggies. Sprinkle cashews over top.
