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Chicken Satay Inspired Bowls

Chicken Satay Inspired Bowls

with Zingy Slaw and Peanut Sauce
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
760 kcal
Protein
: 
54g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Peanuts
  • Wheat
  • Sulphites
  • Soy
  • Milk
  • Egg
  • Milk
  • Mustard
  • Peanuts
  • Crustaceans
  • Fish
  • Tree nuts
  • Sesame
  • Wheat
  • Sulphites
  • Soy
  • May contain traces of allergens
  • Triticale
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

¾ cup

Basmati Rice

(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)

170 g

Coleslaw Cabbage Mix

1 unit(s)

Shanghai Bok Choy

1 unit(s)

Green Onion

4 g

Cumin-Turmeric Spice Blend

(May be present: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy, Triticale)

2 tbsp

Ginger-Garlic Puree

(May be present: Milk, Sulphites, Soy)

2 tbsp

Sweet Chili Sauce

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

2 unit(s)

Peanut Butter

(Contains: Peanuts)

½ tbsp

Soy Sauce

(Contains: Wheat, Sulphites, Soy May be present: Egg, Milk, Mustard, Fish, Sesame, Wheat)

3 tbsp

Seasoned Rice Vinegar

(May be present: Egg, Milk, Mustard, Fish, Tree nuts, Sesame, Wheat, Soy)

28 g

Peanuts, chopped

(Contains: Peanuts May be present: Egg, Milk, Mustard, Tree nuts, Sesame, Sulphites, Soy, Gluten)

340 g

Chicken Breast, Diced

Not included in your delivery

tbsp

Butter*

(Contains: Milk)

tbsp

Oil*

tsp

Sugar*

tsp

Salt*

tsp

Pepper*

Calories760 kcal
Fat21 g
Saturated Fat3.5 g
Carbohydrate91 g
Sugar20 g
Dietary Fiber7 g
Protein54 g
Cholesterol130 mg
Sodium1300 mg
Potassium1300 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.
•Strainer
•Large Bowl
•Medium Bowl
•Measuring Spoons
•Large Non-Stick Pan

Cooking Steps

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

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