Sweet Chili Chicken and Peppers
with Jasmine Rice
Tags:
Quick
•Spicy
Allergens:
Soy
•Sulphites
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time25 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
serving amount
310 g
Chicken Breast, Diced
¾ cup
Jasmine Rice
1 unit(s)
Sweet Bell Pepper
56 g
Onion, sliced
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
2 tbsp
Ginger-Garlic Puree
(Contains Soy May contain Milk, Soy, Sulphites)
2 tbsp
Sweet Chili Sauce
(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
1 tbsp
Soy Sauce
(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 unit(s)
Green Onion
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories760 kcal
Fat26 g
Saturated Fat5 g
Carbohydrate91 g
Sugar21 g
Dietary Fiber3 g
Protein42 g
Cholesterol115 mg
Sodium2490 mg
Trans Fat0 g
Potassium850 mg
Calcium40 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Whisk
•Small Bowl
Instructions
1
- Using a strainer, rinse rice until water runs clear.
- Once boiling, add rice, then 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.
2
- Meanwhile, core, then cut the pepper into 1/4-inch strips.
- Thinly slice green onions.
- Whisk together soy sauce, oyster sauce, ginger-garlic puree, sweet chili sauce and 1/3 cup (2/3 cup) water in a small bowl.
- Set aside.
- Pat chicken dry with paper towels.
- Season with salt and pepper.
3
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then onions and pepper. Cook, stirring occasionally, until tender-crisp, 2-3 min.
- Season with salt and pepper.
- Transfer to a plate, then cover to keep warm.
4
- Add 1/2 tbsp (1 tbsp) oil to the same pan (from step 3), then chicken.
- Cook, flipping once halfway through, until cooked through, 5-6 min.**
- Add sauce and return veggies to the pan.
- Cook, stirring often, until sauce thickens slightly, 2-3 min.
- Season with salt and pepper, to taste.
5
- Fluff rice with a fork, then stir in green onions.
- Divide rice between bowls.
- Divide chicken and veggies between bowls.