Thai-Inspired Sweet 'n' Spicy Chicken
with Cilantro-Lime Rice and Peanuts
Sweet and spicy is a classic flavour pairing we can't get enough of! Thai-inspired flavours like 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
310 g
Chicken Breast Tenders
1 tbsp
Thai Seasoning
(Contains Sesame, Milk)
¾ cup
Jasmine Rice
7 g
Cilantro
3 unit
Radish
56 g
Spring Mix
1 unit
Lime
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Chili-Garlic Sauce
4 tbsp
Sweet Chili Sauce
28 g
Peanuts, chopped
(Contains Peanuts)
Not included in your delivery
2.5 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Using a strainer, rinse rice until water runs clear. Drain well.Add rice, 1 cup water and 1/4 tsp salt (dbl both for 4 ppl) 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, thinly slice radishes.Roughly chop cilantro.Zest, then juice half the lime. Cut remaining lime into wedges.Add lime juice, 1 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, to taste, then whisk to combine.
Heat a large non-stick pan over medium-high heat.Meanwhile, pat chicken dry with paper towels, then cut into 2-inch pieces.Add chicken, Thai Seasoning and 1/2 tbsp oil (dbl for 4 ppl) to another medium bowl. Season with salt and pepper, then toss to coat.When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), 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 water (dbl for 4 ppl) 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, to taste.
Add radishes 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.
