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Sesame Teriyaki Pulled Chicken Bowl
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Sesame Teriyaki Pulled Chicken Bowl

Sesame Teriyaki Pulled Chicken Bowl

with Sugar Snap Peas

2021 is definitely the year of the bowl! We can't think of a better way to enjoy sesame chicken, tender rice, sweet snap peas and chewy edamame, all in one bite! You'll love this one-fork-wonder!

Allergens:
Soy
Sesame
Gluten
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
DifficultyMedium

Ingredients

serving amount

300 g

Pulled Chicken

¾ cup

Basmati Rice

56 g

Edamame

(Contains Soy)

1 tbsp

Sesame Seeds

(Contains Sesame)

¼ cup

Teriyaki Sauce

(Contains Soy, Gluten)

113 g

Sugar Snap Peas

½ tbsp

Moo Shu Spice Blend

(Contains Wheat, Soy)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories700 kcal
Energy (kJ)0 kJ
Fat22 g
Saturated Fat4 g
Carbohydrate83 g
Sugar17 g
Dietary Fiber4 g
Protein45 g
Cholesterol80 mg
Sodium1200 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Large Non-Stick Pan
Small Bowl
Measuring Spoons

Instructions

Cook rice
1

Before starting, wash and dry all produce. Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

Toast seeds
2

While the rice cooks, heat a large non-stick pan over medium-high heat. When hot, add the sesame seeds to the dry pan. Toast, stirring often, until golden-brown 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.

Cook veggies
3

Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then the edamame. Cook, stirring occasionally, until tender-crisp, 2-3 min. Season with salt and pepper, then transfer to small bowl. Add 1/2 tbsp oil (dbl for 4 ppl), then the sugar snap peas. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper, then transfer to a plate and cover to keep warm.

Heat chicken
4

Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then the chicken and 1/2 tbsp Moo Shu Spice Blend (dbl for 4 ppl). Cook, stirring often, until the chicken is warmed through, 3-4 min.** Add the teriyaki sauce and 1/4 cup water (dbl for 4 ppl). Cook, stirring often, until sauce coats chicken, 1 min. Remove the pan from the heat.

Finish and serve
5

When the rice is cooked, season with salt and stir in edamame. Divide rice between plates. Top with the sugar snap peas and chicken. Sprinkle over the sesame seeds.

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