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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
(Contains: Soy, Sulphites, Milk, May contain traces of allergens)
1 tbsp
Cornstarch
(Contains: Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk, May contain traces of allergens)
2 tbsp
Soy Sauce
(Contains: May contain traces of allergens, Soy, Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat)
4 tbsp
Sweet Chili Sauce
(Contains: Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans, May contain traces of allergens)
28 g
Peanuts, chopped
(Contains: Peanuts)
1 tsp
Garlic Salt
(Contains: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, May contain traces of allergens)
Not included in your delivery
0.06 tsp
Salt*
0.13 tsp
Pepper*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.)
- 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.
- 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.
- 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.
