Ponzu-Teriyaki Chicken Thigh Bowls
with Garlic Rice and Gai Lan- Mustard
- Wheat
- Soy
- Sesame
- Sulphites
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
Ingredients: Chicken thighs • Carrot • Jasmine rice • Gai lan • Teriyaki sauce (soy, sesame, sulphites, wheat) (water, sugars (glucose-fructose, sugar, blackstrap molasses), tomato paste, hydrolyzed soy protein, soy sauce (water, wheat, soybeans, salt, sodium benzoate), soybean oil, white vinegar, modified corn starch, salt, red wine vinegar, caramel colour (sulphites), sesame oil, tamarind extract, natural flavour, spice, xanthan gum, garlic powder, citric acid, sodium benzoate) • Ponzu sauce (soy, wheat) (soy sauce (water, wheat, soybeans, salt, alcohol, vinegar, lactic acid), water, sugar, vinegar, salt, concentrated lemon juice, disodium inosinate and guanylate, natural flavour, yeast extract, lactic acid) • Honey • Crispy garlic (mustard, wheat) (garlic, sunflower and/or safflower oil, enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), seasoning (salt, maltodextrin, garlic powder, yeast extract, onion powder, sugars [brown sugar, sugar], natural flavor [including mustard], spice, citric acid, lactic acid)) • Moo Shu spice blend (soy, wheat, sulphites) (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide).
Ingredients
270 g
Chicken Thighs
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
113 g
Gai Lan
1 unit(s)
Carrot
14 g
Crispy Garlic
(Contains: Mustard, Wheat)
30 mL
Ponzu Sauce
(Contains: Soy, Wheat)
4 tbsp
Teriyaki Sauce
(Contains: Soy, Wheat, Sesame, Sulphites May be present: Egg, Sesame, Wheat, Gluten, Sulphites, Fish, Milk, Crustaceans, Mustard)
1 unit(s)
Honey
9 g
Moo Shu Spice Blend
(Contains: Soy, Sulphites, Wheat May be present: Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add half the Moo Shu Spice Blend, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice and stir, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, trim ends from gai lan, cutting any thicker gai lan stems in half. Cut gai lan into 2-inch pieces. Separate gai lan stems from leaves.
- Peel carrot. Cut on a bias into 1/4-inch rounds.
- Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
- In a medium bowl, combine ponzu sauce, teriyaki sauce, honey, remaining Moo Shu Spice Blend and 1/4 cup (1/2 cup) water. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then carrots and gai lan stems. Cook for 3 min, stirring often, until veggies begin to soften.
- Add gai lan leaves. Cook for 2-3 min, stirring often, until tender. Season with salt and pepper.
- Transfer to a plate and cover to keep warm.
- Reduce heat to medium.
- To the same pan, add 1 1/2 tbsp (3 tbsp) oil and chicken. Cook for 8-10 min, turning occasionally, until golden and cooked through.**
- Add ponzu-teriyaki sauce. Cook for 1-2 min, stirring occasionally, until sauce thickens slightly.
- Fluff rice with a fork, then stir in half the crispy garlic.
- Divide rice and veggies between bowls. Top rice with chicken.
- Sprinkle with remaining crispy garlic.
If you've opted to get chicken breasts, pat chicken dry with paper towels, then cut into 1-inch pieces. Prepare and cook in the same way the recipe instructs you to prepare and cook diced chicken.
