Speedy Ginger Peanut Chicken Bowl
with Sticky Edamame Rice
Savour the vibrant flavours of this speedy chicken bowl. Tender chicken in a peanut-ginger sauce, paired with edamame sticky rice and a hint of chili (for the spice lovers!). A harmonious blend of sweet, savoury, and spicy that makes each bite a delightful adventure!
Tags:
Quick
•Optional Spice
•New
Allergens:
Soy
•Peanuts
•Wheat
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time20 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
serving amount
310 g
Chicken Breast Tenders
¾ cup
Sticky Rice
56 g
Edamame
(Contains Soy)
1 unit(s)
Peanut Butter
(Contains Peanuts)
4 tbsp
Ginger Sauce
(Contains Soy, Wheat May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
56 g
Snow Peas, trimmed
1 unit(s)
Chili Pepper
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories680 kcal
Fat17 g
Saturated Fat3 g
Carbohydrate79 g
Sugar11 g
Dietary Fiber2 g
Protein48 g
Cholesterol125 mg
Sodium630 mg
Trans Fat0 g
Potassium900 mg
Calcium100 mg
Iron2.5 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
•Medium Bowl
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Whisk
•Large Non-Stick Pan
•Small Bowl
Instructions
1
- Add sticky rice to a medium bowl, then cover rice with water. Using your hand, swirl to rinse rice.
- Pour off cloudy water and refill with cold water. Repeat until water rinses clear.
- Add rice and edamame to the boiling water. Cover and reduce heat to medium-low. Cook until rice is tender and water is absorbed, 12-15 min.
- Remove the pot from heat. Set aside, still covered.
2
- Trim, then halve peas.
- Finely chop chili, removing seeds for less heat, if desired. (TIP: We suggest using gloves when prepping chilies!)
- Add peanut butter and 1/2 cup (1 cup) warm water to the same medium bowl (used in step 1). Whisk until smooth.
- Add ginger sauce. Whisk to combine.
- Set aside.
3
- Pat chicken dry with paper towels.
- Season with salt and pepper.
4
- Heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then snow peas. Cook, stirring often, until tender-crisp, 4-5 min. Season with salt and pepper.
- Transfer to a small bowl, then cover to keep warm.
5
- Add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders to the same pan. Sear until tenders are golden-brown and cooked through, 4-5 min per side.**
- Add peas and peanut-ginger mixture to the pan with chicken.
- Remove from heat, stirring often, until thickened slightly, 2-3 min.
- Season with salt and pepper, to taste.
6
- Fluff rice with a fork.
- Divide rice between bowls.
- Top with chicken and snow pea mixture.
- Spoon over remaining sauce from the pan.
- Top with chilis, if desired.
