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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
: 
780 kcal
: 
29g
: 
20 minutes
:
  • Soy
  • Peanuts
  • Wheat
  • Sulphites
  • Sesame
  • Wheat
  • Soy
  • Milk
  • Mustard
  • Peanuts
  • Fish
  • Egg
  • Tree nuts
  • Crustaceans
  • May contain traces of allergens
  • Gluten

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!

200 g

Plant-Based Protein Shreds

¾ cup

Sticky Rice

()

56 g

Edamame

()

1 unit(s)

Peanut Butter

()

4 tbsp

Ginger Sauce

( )

56 g

Snow Peas

1 unit(s)

Chili Pepper

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
•Medium Bowl
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Whisk
•Large Non-Stick Pan
•Small Bowl

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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