Thai Sweet Chili Chicken Breasts
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Thai Sweet Chili Chicken Breasts

Thai Sweet Chili Chicken Breasts

with Fragrant Cilantro Rice

This sweet and savoury dish will take you back to the busy streets of Bangkok without the long haul flight! The fresh cilantro brings a punch of Thai flavours and fragrance!

Tags:
Spicy
Allergens:
Soy
Sulphites
Wheat
Sesame
Milk

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

160 g

Sweet Bell Pepper

113 g

Shanghai Bok Choy

¾ cup

Basmati Rice

7 g

Cilantro

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

4 tbsp

Sweet Chili Sauce

1 tbsp

Thai Seasoning

(Contains Sesame, Milk)

1 tbsp

Cornstarch

1 tsp

Chili-Garlic Sauce

Not included in your delivery

1 tbsp

Oil*

0.38 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories657 kcal
Fat12 g
Saturated Fat2 g
Carbohydrate88 g
Sugar20 g
Dietary Fiber4 g
Protein47 g
Cholesterol135 mg
Sodium1780 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 Cups
Measuring Spoons
Large Bowl
Paper Towel
Large Non-Stick Pan
Small Bowl

Instructions

Cook rice
1

Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 2 tsp spicy and 1 tbsp for extra-spicy! Combine rice, Thai Seasoning, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Prep
2

Meanwhile, core, then cut pepper into 1/2-inch pieces. Cut bok choy into 1-inch pieces. Roughly chop cilantro. Pat chicken dry with paper towels, then cut into 1-inch pieces. Add chicken, half the cornstarch and 1/2 tbsp soy sauce (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to coat.

Make sauce
3

Heat a large non-stick pan over medium-high heat. While the pan heats, combine sweet chili sauce, remaining soy sauce, remaining cornstarch, 1/2 cup water (dbl for 4 ppl) and 1 tsp chili-garlic sauce in a small bowl. (NOTE: Reference heat guide.)

Start chicken and cook veggies
4

When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, stirring occasionally, until golden-brown, 2 min. Add peppers. Cook, stirring often, until peppers soften slightly, 1-2 min. Add bok choy. Cook, stirring often, until veggies are tender-crisp, 3-4 min. Season with salt and pepper.

Finish chicken
5

Add sauce mixture to the pan with chicken and veggies. Cook, stirring often, until sauce thickens slightly and chicken is cooked through, 1-2 min. **

Finish and serve
6

Add half the cilantro to the pot with rice, then fluff rice with a fork. Divide rice between plates. Top with chicken and veggies. Sprinkle remaining cilantro over top.

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