Thai-Inspired Sweet and Spicy Chicken Breasts
with Cilantro-Lime Rice and Peanuts
Sweet and spicy is a classic flavour pairing we can't get enough of! Thai-inspired flavours like peanuts, sweet chili and lime will delight your taste buds and have you going back for seconds!
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
2 unit(s)
Chicken Breasts
1 tbsp
Thai Seasoning
(Contains: Milk, Sesame, Sulphites May contain traces of: Mustard, Peanuts, Soy, Tree nuts, Wheat)
¾ cup
Jasmine Rice
7 g
Cilantro
3 unit(s)
Radish
56 g
Spring Mix
1 unit(s)
Lime
1 tbsp
Soy Sauce
(Contains: Sulphites, Soy, Wheat May contain traces of: Mustard, Wheat, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
1 tbsp
Chili-Garlic Sauce
(May contain traces of: Mustard, Soy, Wheat, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
4 tbsp
Sweet Chili Sauce
(May contain traces of: Mustard, Soy, Wheat, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
28 g
Peanuts, chopped
(Contains: Peanuts)
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Pepper*
½ tsp
Sugar*
0.38 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Using a strainer, rinse rice until water runs clear. Drain well.
- Add rice, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once water is boiling, 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.
- Meanwhile, thinly slice radishes.
- Roughly chop cilantro.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Add lime juice, 1 tbsp (2 tbsp) oil and 1/2 tsp (1 tsp) sugar to a medium bowl. Season with salt and pepper, then whisk to combine.
- Heat a large non-stick pan over medium-high heat.
- Meanwhile, pat chicken dry with paper towels. Add chicken, Thai Seasoning and 1/2 tbsp (1 tbsp) oil to another medium bowl. Season with salt and pepper, then toss to coat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, flipping halfway, until golden-brown and cooked through, 4-5 min.**
- Meanwhile, combine soy sauce, chili garlic sauce, sweet chili sauce and 2 tbsp (4 tbsp) water in a small bowl.
- When chicken is done, add chili sauce mixture to the pan. Cook, stirring often, until sauce thickens and coats chicken, 1-2 min. Season with pepper.
- Add radishes and spring mix to the bowl with vinaigrette, then toss to combine.
- Add lime zest and half the cilantro to the pot with rice, then fluff with a fork.
- Divide lime-cilantro rice between plates, then top with chicken. Squeeze a lime wedge over top.
- Sprinkle peanuts and remaining cilantro over top.
- Serve salad alongside.
If you've opted to get chicken breasts, prep, cook and plate them in the same way the recipe instructs you to prep, cook and plate the diced chicken breasts.
