Thai-Inspired Sweet and Spicy Double Chicken
with Cilantro-Lime Rice and Peanuts
Sweet and spicy is a classic pairing we can't get enough of! Thai-inspired flavours of peanuts, sweet chili and lime will delight your taste buds and have you going back for seconds.
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
620 g
Chicken Breast Tenders
1 tbsp
Thai Seasoning
(Contains Milk, Sesame, Sulphites May contain Tree nuts, Sulphites, Soy, Triticale, Peanuts, Wheat, Mustard, Milk, Sesame)
¾ cup
Jasmine Rice
7 g
Cilantro
1 unit(s)
Mini Cucumber
56 g
Spring Mix
1 unit(s)
Lime
1 tbsp
Soy Sauce
(Contains Wheat, Soy, Sulphites May contain Gluten, Sesame, Egg, Sulphites, Mustard, Milk, Crustaceans, Soy, Fish, Wheat, Tree nuts)
1 tbsp
Chili-Garlic Sauce
(May contain Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
4 tbsp
Sweet Chili Sauce
(May contain Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
28 g
Peanuts, chopped
(Contains Peanuts May contain Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, Egg, Gluten)
Not included in your delivery
0.38 tsp
Salt*
0.13 tsp
Pepper*
2.5 tbsp
Oil*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Using a strainer, rinse rice until water runs clear. Drain well.
- Add rice, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once water is boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, cut cucumber into 1/4-inch rounds.
- Roughly chop cilantro.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Add lime juice, 1 tbsp (2 tbsp) oil and 1/2 tsp (1 tsp) sugar to a medium bowl. Season with salt and pepper, then whisk to combine.
- Heat a large non-stick pan over medium-high heat.
- Meanwhile, pat chicken dry with paper towels. Add chicken, Thai Seasoning and 1/2 tbsp (1 tbsp) oil to another medium bowl. Season with salt and pepper, then toss to coat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, flipping halfway, until golden-brown and cooked through, 4-5 min.**
- Meanwhile, combine soy sauce, chili garlic sauce, sweet chili sauce and 2 tbsp (4 tbsp) water in a small bowl.
- When chicken is done, add chili sauce mixture to the pan. Cook, stirring often, until sauce thickens and coats chicken, 1-2 min. Season with pepper.
- Add cucumbers and spring mix to the bowl with vinaigrette, then toss to combine.
- Add lime zest and half the cilantro to the pot with rice, then fluff with a fork.
- Divide lime-cilantro rice between plates, then top with chicken. Squeeze a lime wedge over top.
- Sprinkle peanuts and remaining cilantro over top.
- Serve salad alongside.
If you've opted for double chicken, prep and cook it in the same way the recipe instructs you to prep and cook the regular portion of chicken. Work in batches, if necessary.