Apricot-and-Toasted Cashew Organic Chicken Bowls
with Veggie-Studded Bulgur- Wheat
- Soy
- Sulphites
- Cashews
- Gluten
- May contain traces of allergens
- Crustaceans
- Sesame
- Fish
- Wheat
- Milk
- Sulphites
- Egg
- Mustard
- Tree nuts
- Soy
- Peanuts
- Triticale
Ingredients: Organic chicken breast • Zucchini • Bulgur wheat (wheat) (durum wheat semolina) • Soy sauce-mirin blend (soy) (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) • Kale • Edamame (soy) • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Cashews • Moo shu spice blend (soy, wheat, sulphites) (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) • Cornstarch.
Ingredients
2 unit(s)
Organic Chicken Breast
½ cup
Bulgur Wheat
(Contains: Gluten, May contain traces of allergens, Wheat)
56 g
Kale, chopped
56 g
Edamame
(Contains: Soy)
1 unit(s)
Zucchini
4 tbsp
Soy Sauce Mirin Blend
(Contains: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard, May contain traces of allergens, Soy)
2 tbsp
Apricot Spread
(Contains: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish, May contain traces of allergens)
9 g
Moo Shu Spice Blend
(Contains: May contain traces of allergens, Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
28 g
Cashews, chopped
(Contains: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens, Cashews)
9 g
Cornstarch
(Contains: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts, May contain traces of allergens)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed. - Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Finely chop kale, discarding any larger ribs.
- Heat a large non-stick pan over medium.
- When hot, add cashews to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate. - While cashews toast, to a small bowl, add soy sauce mirin blend, half the apricot spread (use all for 4 servings) and 1 tbsp (2 tbsp) water.
- Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, zucchini and edamame. Season with salt and pepper. Cook for 4-5 min, stirring often, until tender-crisp.
- Add kale, half the Moo Shu Spice Blend and 1/4 cup (1/2 cup) water. Cook for 1-3 min, until tender. Transfer to a plate.
- While veggies cook, pat chicken dry with paper towels.
- Cut into 1/2 inch pieces.
- To a shallow bowl, add chicken, cornstarch and remaining Moo Shu Spice Blend. Season with salt and pepper. Toss to coat.
- Reheat pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil and chicken. Cook for 3-4 min, flipping occasionally, until golden.
- Add sauce mixture. Cook for 1-2 min, stirring often, until sauce thickens slightly and chicken is cooked through.**
- Stir veggies into bulgur.
- Divide bulgur between bowls.
- Top with chicken and any remaining sauce from the pan.
- Sprinkle cashews over top.
