Chicken Satay Inspired Bowls
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Chicken Satay Inspired Bowls

Chicken Satay Inspired Bowls

with Zingy Slaw and Peanut Sauce

Chicken sauteed in golden turmeric pays homage to this beloved southeast Asian street food. Complete with that same tangy-sweet peanut sauce for a full on flavour blast!

Allergens:
Peanuts
•Sulphites
•Soy
•Milk

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

Preparation Time25 minutes
Cooking Time5 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

¾ cup

Basmati Rice

170 g

Coleslaw Cabbage Mix

1 unit(s)

Shanghai Bok Choy

1 unit(s)

Green Onion

1.5 tsp

Cumin-Turmeric Spice Blend

(May contain Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)

2 tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)

2 tbsp

Sweet Chili Sauce

(May contain Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)

1 unit(s)

Peanut Butter

(Contains Peanuts)

½ tbsp

Soy Sauce

(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

3 tbsp

Seasoned Rice Vinegar

(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

28 g

Peanuts, chopped

(Contains Peanuts May contain Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)

Not included in your delivery

tbsp

Butter*

(Contains Milk)

tbsp

Oil*

tsp

Sugar*

tsp

Salt*

tsp

Pepper*

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Nutrition Values

Calories720 kcal
Fat17 g
Saturated Fat3 g
Carbohydrate89 g
Sugar19 g
Dietary Fiber6 g
Protein51 g
Cholesterol125 mg
Sodium1280 mg
Trans Fat0 g
Potassium1150 mg
Calcium150 mg
Iron5 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

•Strainer
•Large Bowl
•Medium Bowl
•Measuring Spoons
•Large Non-Stick Pan

Instructions

1
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, add rice, then reduce heat to low. Cover and cook for 12 - 15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
2
  • To a large bowl, add coleslaw mix, 2.5 tbsp (5 tbsp) vinegar, half the sweet chilli sauce and half the peanuts. Season with salt and pepper. Toss to mix.
  • To a medium bowl, add peanut butter and 2 tbsp (1/4 cup) warm water. Stir for 30 seconds until smooth.
  • Add soy sauce, remaining sweet chili sauce, remaining peanuts, and remaining vinegar. Season with salt and pepper. Stir to mix.
3
  • Thinly slice green onions.
  • Cut bok choy into 1/2- inch pieces. Rinse bok choy leaves to wash away any dirt.
  • Heat a large non-stick pan over medium-high.
  • Pat chicken dry with paper towels. On a clean cutting board, cut chicken into 1/2-inch pieces. Season with salt and pepper.
4
  • When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 4-7 min stirring occasionally until chicken is cooked through.**
  • Add bok choy, cumin-turmeric spice blend, ginger-garlic puree and 1 tbsp (2 tbsp) butter. Season with salt and pepper. Cook for 1-2 min, stirring often until veggies are tender-crisp. 
5
  • Fluff rice with a fork. Stir in half the green onions.
  • Divide rice, chicken, and slaw between plates.
  • Drizzle peanut sauce overtop.
  • Sprinkle remaining green onions overtop.
6