Cal Smart Chicken with Sweet Chili Sauce
with Basmati Rice and Sautéed Veggies- Mustard
- Soy
- Sulphites
- Wheat
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Triticale
- Gluten
Ingredients: Chicken breasts • Shanghai bok choy • Sweet bell pepper • Basmati rice • Yellow onion • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
2 unit(s)
Shanghai Bok Choy
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
2 tbsp
Sweet Chili Sauce
(May be present: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the garlic salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice. Stir, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Core, then cut pepper into 1/4-inch slices.
- Peel, then cut onion into 1/4-inch slices.
- To a small bowl, add sweet chili sauce, whole grain mustard, soy sauce and 1/3 cup (1/2 cup) water. Whisk to combine.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and onions. Season with salt and pepper. Cook for 2-4 min, stirring often, until tender and lightly golden.
- Add bok choy. Cook for 1-2 min, stirring often, until tender. Remove from heat and stir in 1 tbsp (2 tbsp) sauce mixture (from step 2).
- Transfer to a plate and cover to keep warm.
- Pat chicken dry with paper towels.
- Season with remaining garlic salt and pepper.
- Heat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cover and cook for 6-7 min per side until golden and cooked through.**
- Add remaining sauce mixture to the pan and flip chicken to coat.
- Cook for 1-2 min, until sauce is warm.
- Fluff rice with fork.
- Thinly slice chicken.
- Divide rice between plates.
- Top with veggies, then chicken.
- Spoon sauce from the pan over top.
If you've opted to get chicken breasts, season in the same way the recipe instructs you to season pork chops. To cook chicken breasts, pan-fry for 6-7 min per side over medium, until cooked through.**
