Jumbo Shrimp and Sweet Chili Chicken
with Peanuts and Ginger-Garlic RiceCalories
:
940 kcalProtein
:
65g proteinTotal
:
35 minutesDifficulty
:
MediumSpicy
Allergens:
- Shrimp
- Soy
- Wheat
- Peanuts
- Soy
- Sulphites
- Milk
- May contain traces of allergens
- Mustard
- Sesame
- Wheat
- Egg
- Fish
- Crustaceans
- Peanuts
- Tree nuts
Jumbo shrimp and diced chicken make this takeout-inspired dinner a double protein delight!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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)
Celery
2 unit(s)
Green Onion
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
1 tbsp
Cornstarch
(May be present: Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
2 tbsp
Soy Sauce
(Contains: Soy, Wheat May be present: Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites)
4 tbsp
Sweet Chili Sauce
(May be present: Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
28 g
Peanuts, chopped
(Contains: Peanuts)
1 tsp
Garlic Salt
(May be present: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
0.06 tsp
Salt*
0.13 tsp
Pepper*
2.5 tbsp
Oil*
Nutrition Values
Calories940 kcal
Fat30 g
Saturated Fat4.5 g
Carbohydrate100 g
Sugar22 g
Dietary Fiber4 g
Protein65 g
Cholesterol295 mg
Sodium2160 mg
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.
Utensils
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Baking Sheet
•Medium Bowl
•Strainer
•Large Non-Stick Pan
•Slotted Spoon
Cooking Steps
1
- 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.
2
- 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.
3
- 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.)
4
- 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.
5
- 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.
6
- 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers found this dish delicious and very tasty, with great fresh ingredients.
- Ease of prep: The recipe was easy to make, combining fresh ingredients into a flavorful meal.
- Portions: Some seniors found the portions generous enough for two meals.
- Suggestions: Consider using only one protein (chicken or shrimp) as some felt both were too much.
