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Sweet Chili Chicken Breasts
with Cashews and Buttered Seasoned Rice
This sweet and savoury meal will take you to the busy streets of Bangkok without ever leaving your kitchen. Crunchy cashews add a punch of Thai flavours and fragrance to this delicious dish.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Shanghai Bok Choy
¾ cup
Basmati Rice
2 tbsp
Soy Sauce
(Contains Soy, Wheat May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites)
4 tbsp
Sweet Chili Sauce
(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
1 tbsp
Thai Seasoning
(Contains Milk, Sesame, Sulphites May contain Mustard, Peanuts, Soy, Tree nuts, Wheat)
1 tbsp
Cornstarch
(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
28 g
Cashews, chopped
(Contains Cashews May contain Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)
1 unit(s)
Garlic, cloves
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.38 tsp
Salt*
Nutrition Values
Utensils
Instructions
- 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.
- When hot, add cashews to the dry pan.
- Toast, stirring occasionally, until golden and nutty, 4-5 min. (TIP: Keep your eye on the cashews so they don't burn.)
- Transfer to a plate.
- Return the same pan to medium-high.
- Add 1 tbsp (2 tbsp) oil, then chicken.
- Cook, stirring occasionally, until golden-brown, 2-3 min.
- Add peppers. Cook, stirring often, until slightly softened, 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.
If you've opted to get chicken breasts, cook them in the same way the recipe instructs you to cook the chicken thighs.