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Speedy Ginger Peanut Plant-Based Protein Shred Bowl

Speedy Ginger Peanut Plant-Based Protein Shred Bowl

with Sticky Edamame Rice
3.5(7)
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
780 kcal
Protein
: 
29g protein
Preparation Time
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Soy
  • Peanuts
  • Wheat
  • Sulphites
  • Sesame
  • Wheat
  • Soy
  • Milk
  • Mustard
  • Peanuts
  • Fish
  • Egg
  • Tree nuts
  • Crustaceans
  • May contain traces of allergens
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

200 g

Plant-Based Protein Shreds

¾ cup

Sticky Rice

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

56 g

Edamame

(Contains: Soy)

1 unit(s)

Peanut Butter

(Contains: Peanuts)

4 tbsp

Ginger Sauce

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

56 g

Snow Peas

1 unit(s)

Chili Pepper

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories780 kcal
Fat37 g
Saturated Fat4.5 g
Carbohydrate85 g
Sugar11 g
Dietary Fiber5 g
Protein29 g
Sodium1180 mg
Potassium450 mg
Calcium125 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.
•Medium Bowl
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Whisk
•Large Non-Stick Pan
•Small Bowl

Cooking Steps

Cook rice
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. 
Prep chicken
3
  • Pat chicken dry with paper towels. 
  • Season with salt and pepper. 
Cook peas
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. 

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