Speedy Caramelized Chicken Bowls

Name: Speedy Caramelized Chicken Bowls with Lemongrass-Infused Rice
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 250 Ground Chicken; ¾ Jasmine Rice; 2 Shanghai Bok Choy; 28 Crispy Shallots; 2 Ginger-Garlic Puree; 2 Green Onion; 1 Lemongrass; 1 Chili Pepper; ¼ Vegetarian Oyster Sauce; 2 Brown Sugar; 2 Sriracha; 0.06 Pepper*; 0.19 Salt*; ½ Oil*

with Lemongrass-Infused Rice

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This quick and easy bowl is inspired by the bold flavours of Vietnam, and features caramelized chicken and zesty aromatics. Get to know fragrant lemongrass at the dinner table tonight.

Ingredients: Ground chicken • Bok choy • Jasmine rice • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Green onion • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Brown sugar (cane sugar, molasses) • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Lemongrass • Red chili pepper.

Tags:

Quick

•Spicy

Allergens:

Wheat

•Soy

The quantities provided above are averages only.

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

Preparation Time20 minutes

Cooking Time7 minutes

DifficultyMedium

Ingredients

serving amount

250

Ground Chicken

Jasmine Rice

Shanghai Bok Choy

Crispy Shallots

(Contains: Wheat May contain traces of: Gluten)

Ginger-Garlic Puree

(May contain traces of: Soy, Sulphites, Milk)

Green Onion

Lemongrass

Chili Pepper

Vegetarian Oyster Sauce

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

Brown Sugar

(May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)

Sriracha

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

Not included in your delivery

0.06

Pepper*

0.19

Salt*

Oil*

Nutrition Values

Calories650 kcal

Fat20 g

Saturated Fat7 g

Carbohydrate98 g

Sugar23 g

Dietary Fiber3 g

Protein30 g

Cholesterol110 mg

Sodium1990 mg

Trans Fat0.1 g

Potassium1200 mg

Calcium175 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

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

Cooking Steps

PDF

Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Wash and dry all produce.
Remove outer layer of lemongrass, then halve lengthwise. Place on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice and add lemongrass, then reduce heat to low.
Cover and cook for 13-15 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.

Separate bok choy leaves from stems.
Place in a strainer and rinse under cool water. Pat dry with paper towels, then cut stems into 1-inch pieces.

Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Break up chicken into smaller pieces. Add bok choy stems.
Cook for 4-5 min, stirring often, until no pink remains in chicken.**
Add brown sugar and ginger-garlic puree. Cook for 2-3 min, stirring often, until mixture is fragrant and turns dark brown.

Meanwhile, thinly slice green onions.
Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies.)

To the pan with chicken, stir in vegetarian oyster sauce, bok choy leaves, 1/4 cup (1/2 cup) water and 1/8 tsp (1/4 tsp) chilies. (Like things spicy? Add more chilies!). Cook, stirring often, until bok choy leaves wilt.
Remove from heat, then season with salt and pepper.

Remove and discard lemongrass. Fluff rice with a fork, then stir in half the green onions and half the crispy shallots.
Divide rice between bowls.
Top with caramelized chicken and bok choy mixture.
Sprinkle with remaining green onions and remaining crispy shallots.
Drizzle with sriracha and sprinkle any remaining chilies over top, if you like.

If you've opted to get chicken, cook in the same way the recipe instructs you to cook pork.**