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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Soy, Gluten)
Sugar Snap Peas
Moo Shu Spice Blend
(Contains Wheat, Soy)
Not included in your delivery
Salt and Pepper*
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.
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.
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.
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.
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.