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.
Ingredients
680 g
Chicken Breast Tenders
2 tbsp
Ginger-Garlic Puree
(Contains Soy, Sesame, Wheat)
¾ cup
Jasmine Rice
226 g
Shanghai Bok Choy
200 g
Zucchini
2 tbsp
Ginger-Garlic Puree
1 tbsp
Cornstarch
1 unit
Green Onion
Not included in your delivery
2 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
