Jumbo Shrimp and Sweet Chili Chicken
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Jumbo Shrimp and Sweet Chili Chicken

Jumbo Shrimp and Sweet Chili Chicken

with Peanuts and Ginger-Garlic Rice

Jumbo shrimp and diced chicken make this takeout-inspired dinner a double protein delight!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time15 minutes


serving amount

285 g

Jumbo Shrimp

(Contains Shrimp)

310 g

Chicken Breast, Diced

¾ cup

Jasmine Rice

1 unit(s)

Sweet Bell Pepper

3 unit(s)


2 unit(s)

Green Onion

2 tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)

1 tbsp


(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

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)

28 g

Peanuts, chopped

(Contains Peanuts)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

0.06 tsp


0.13 tsp


2.5 tbsp



Nutrition Values

Calories940 kcal
Fat30 g
Saturated Fat4.5 g
Carbohydrate100 g
Sugar22 g
Dietary Fiber4 g
Protein65 g
Cholesterol295 mg
Sodium2160 mg
Trans Fat0 g
Potassium1000 mg
Calcium125 mg
Iron4 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.


Medium Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Medium Bowl
Large Non-Stick Pan
Slotted Spoon


Cook rice
  • Using a strainer, rinse rice until water runs clear. Drain well.
  • Heat a medium pot over medium heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then rice, half the ginger-garlic puree and half the garlic salt. Cook, stirring often, until fragrant, 1 min.
  • Add 1 1/4 cups (2 1/2 cups) water. Bring to a boil over high.
  • Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
Prep and season veggies
  • Meanwhile, core, then cut pepper into 1-inch pieces.
  • Cut celery crosswise into 1/4-inch slices.
  • Thinly slice green onions.
  • Whisk sweet chili sauce, half the cornstarch, 1 1/2 tbsp (3 tbsp) soy sauce and 2/3 cup (1 1/4 cups) water together in a medium bowl.
  • Add peppers, celery and 1/2 tbsp (1 tbsp) oil to one side of an unlined baking sheet. Season with remaining garlic salt and pepper, then toss to coat. Set aside.
Roast veggies and chicken
  • Pat chicken dry with paper towels. Add chicken, remaining cornstarch, remaining soy sauce, remaining ginger-garlic puree and 1/2 tbsp (1 tbsp) oil to another medium bowl. Toss to coat each piece.
  • Add chicken to other side of sheet, then arrange in a single layer. (NOTE: For 4 ppl, add chicken to another unlined baking sheet.)
  • Roast veggies and chicken in the middle of the oven until veggies are tender and chicken is cooked through, 14-16 min.** (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
Stir-fry shrimp
  • Meanwhile, using a strainer, drain and rinse shrimp. Pat dry with paper towels. If desired, remove and discard tails.
  • Season with salt and pepper. 
  • When chicken and veggies are almost done, heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then shrimp. Cook until shrimp just turn pink, 1-3 min per side.** 
  • Remove from heat. Transfer to a plate. Cover to keep warm.
Assemble stir-fry
  • When chicken and veggies are done, whisk together sweet chili mixture, then add to the same pan (from step 4).
  • Bring to a gentle boil over medium-low. Cook, stirring often, until sauce thickens slightly, 1-3 min.
  • Add chicken and veggies to the pan with sauce. Toss to combine, 1 min. 
  • Remove from heat. Cover to keep warm. 
Finish and serve
  • Fluff rice with a fork. Stir in half the green onions.
  • Divide rice between plates.
  • Top with veggies, chicken and sauce, then top with shrimp. Drizzle any remaining sauce over top.
  • Sprinkle peanuts and remaining green onions over top.
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