Speedy Szechuan-Style Chicken Breast Bowls
with jasmine rice- Soy
- Sesame
- Wheat
- Milk
This delectable bowl has everything we love: it's buttery, savoury and has just a little bit of heat. You'll be serving up a tasty dinner in no time with this saucy veggies and chicken combo.
Ingredients
285 g
Chicken Breasts
¾ cup
Jasmine Rice
113 g
Shanghai Bok Choy
113 g
Yellow Onion
170 g
Carrot
2 tbsp
Ginger-Garlic Puree
(Contains: Soy, Sesame, Wheat)
1 tbsp
Chicken Stock Powder
(Contains: Soy)
Not included in your delivery
3 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
½ tsp
Sugar*
Nutrition facts
Utensils
Cooking Steps
Gather all your tools, wash and dry all produce and then start the recipe. To a medium pot, add rice, half the chicken stock powder and 1 1/3 cups (2 2/3 cups) water. Bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Stir in 1 tbsp (2 tbsp) butter. Set aside for 5 min, off heat and still covered. Fluff rice with a fork.
Meanwhile, peel, then cut onion into 1/4-inch slices. Peel, then cut carrot into 1/4-inch half-moons. Separate bok choy stems and leaves. Roughly chop both, keeping stems and leaves separate. (TIP: Rinse bok choy stems to wash away any hidden dirt!)
In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat. When the pan is hot, add carrots, bok choy stems, onions and 1 tbsp (2 tbsp) water. Cook for 3-5 min, stirring occasionally, until veggies are tender-crisp and water has evaporated. Add bok choy leaves and cook for 1 min, stirring occasionally, until wilted. Set veggies aside on a plate.
Pat chicken dry with paper towels. Cut chicken into 1-inch pieces. Season with salt and pepper. In the same pan, heat 1 tbsp (2 tbsp) oil over medium-high. When the pan is hot, add chicken. (NOTE: Cook in batches for 4 portions, using 1 tbsp oil per batch.) Cook for 2-3 min per side, until cooked through. Add Szechuan sauce and 1/2 cup (1 cup) water. Stir to combine, then bring to a simmer.
Once mixture is simmering, stir in veggies, remaining chicken stock powder, 1/2 tsp (1 tsp) sugar and 2 tbsp (4 tbsp) butter. Stir for 30 sec-1 min, until butter melts and sauce thickens slightly. Divide rice, chicken and veggies between bowls. Spoon any remaining sauce over top. Enjoy!
