Salt and Pepper Chicken Bowls
with Stir-Fried Peppers and Chilis
This Chinese-inspired Salt and Pepper Pork Bowl is a blend of savoury, spicy, and fresh flavours, perfect for a satisfying weeknight meal. Tender pieces of pork are seasoned with a salt and pepper mix, then stir-fried to crispy perfection and coated in a sweet chili sauce. Paired with baby bok choy and colourful mini peppers, it's served over a bed of warm, fluffy green onion rice.
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
¾ cup
Jasmine Rice
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
2 unit(s)
Mini Sweet Pepper
1 unit(s)
Shanghai Bok Choy
2 unit(s)
Green Onion
1 unit(s)
Chili Pepper
20 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts)
2 tbsp
Sweet Chili Sauce
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Egg, Crustaceans, Wheat, Gluten)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Soy, Sulphites, Milk)
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May contain traces of: Fish, Mustard, Sesame, Milk, Egg, Wheat)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.63 tsp
Salt*
0.63 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut bok choy into 1/2- inch pieces. Rinse bok choy leaves to wash away any dirt.
- Core, then cut peppers into 1/4-inch rounds.
- Thinly slice green onion
- Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chillies!)
- Meanwhile, add Cream Sauce Spice Blend, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper to a zip-top bag. Shake to combine, then open bag.
- Pat pork dry with paper towels, then cut into 1-inch pieces.
- Add pork to zip-top bag, then close and shake bag to coat pork completely.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then pork. Cook for 4-5 min, stirring occasionally, until golden and cooked through**
- Transfer to a plate.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then bok choy and peppers to the same pan. Cook, stirring often, until tender-crisp, 3-4 min.
- Meanwhile, in a small bowl, combine sweet chili sauce, soy sauce, 1/4 cup (1/3 cup) water, ginger-garlic puree and as many chilies as desired.
- Add pork, sweet chili sauce mixture to pan.
- Cook, stirring often, until sauce thickens slightly.
- Add half the green onions and 1 tbsp (2 tbsp) butter to the pot with rice, then fluff with a fork until butter melts.
- Season with salt and pepper, to taste.
- Divide rice between plates. Top with pork, veggies and any sauce in pan.
- Sprinkle with remaining green onions.
