Savoury Umami Double Chicken Bowls
with Green Onion Rice
These bowls are bursting with flavour! Chicken is seasoned and pan-fried, then tossed with veggies in an utterly irresistible Szechuan sauce, all on a bed of fluffy jasmine rice. Happy eating!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Soy, Sesame, Wheat)
Shanghai Bok Choy
Not included in your delivery
Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then 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.
Meanwhile, thinly slice green onions. Cut bok choy into 1/2-inch pieces. Cut zucchini into 1/4-inch rounds. Pat chicken dry with paper towels. Cut tenders in half crosswise.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then bok choy and zucchini. Cook, stirring often, until veggies are tender-crisp, 3-4 min. Season with salt and pepper. Transfer to a plate. Set aside.
Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 2-3 min per side. Reduce heat to medium. Add Szechuan base, ginger-garlic puree and 1/4 cup water (dbl for 4 ppl).Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 2-3 min.**Season with salt and pepper, to taste.
Fluff rice with a fork, then stir in half the green onions. Divide rice between bowls. Top with veggies, chicken and sauce. Sprinkle remaining green onions over top.