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Sriracha Hoisin Chicken Bowls

Sriracha Hoisin Chicken Bowls

with Edamame Rice
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
640 kcal
Protein
: 
39g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Soy
  • Mustard
  • Sesame
  • Fish
  • Mustard
  • Sesame
  • Soy
  • Sulphites
  • Peanuts
  • Milk
  • Tree nuts
  • Egg
  • Crustaceans
  • Wheat
  • 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

270 g

Chicken Thighs

¾ cup

Jasmine Rice

(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)

2 unit(s)

Shanghai Bok Choy

56 g

Edamame

(Contains: Soy)

1 unit(s)

Green Onion

4 tbsp

Hoisin Sauce

(Contains: Soy, Mustard, Sesame May be present: Fish, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)

1 tbsp

Seasoned Rice Vinegar

(May be present: Fish, Mustard, Sesame, Soy, Milk, Tree nuts, Egg, Wheat)

1 tbsp

Sesame Oil

(Contains: Sesame May be present: Fish, Mustard, Soy, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)

2 tsp

Sriracha

(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Egg, Crustaceans, Wheat, Gluten)

11 g

Asian Sesame Blend

(Contains: Sesame May be present: Mustard, Soy, Sulphites, Peanuts, Milk, Tree nuts, Wheat)

Calories640 kcal
Fat17 g
Saturated Fat3 g
Carbohydrate86 g
Sugar15 g
Dietary Fiber4 g
Protein39 g
Cholesterol130 mg
Sodium1140 mg
Trans Fat0.1 g
Potassium950 mg
Calcium225 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.
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
•Medium Bowl

Cooking Steps

1
  • 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.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, stir in rice and edamame, 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.
2
  • Meanwhile, cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
  • Thinly slice green onions.
  • Pat chicken dry with paper towels. Season with salt and pepper.
3
  • Heat a large non-stick pan over medium-high.
  • Meanwhile, in a medium bowl, combine hoisin sauce, vinegar, sriracha, Asian Sesame Blend and 1/4 cup (1/2 cup) water.
  • When hot, add half the sesame oil and bok choy. Cook for 2-3 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
  • Transfer to a plate.
4
  • To the same pan, add 1 tbsp (2 tbsp) oil, then chicken. Cook 5 - 6 min per side, stirring occasionally, until golden.**
  • Add hoisin-sriracha sauce. Cook for 1-2 min, flipping chicken occasionally, until sauce thickens slightly.
5
  • Fluff rice with a fork, then stir in half the green onions and remaining sesame oil.
  • Divide edamame rice between bowls. Top with chicken and bok choy.
  • Spoon any remaining sauce over top.
  • Sprinkle with remaining green onions.

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