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Spicy Dragon Chicken

Spicy Dragon Chicken

with Sesame-Cashew Rice
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
850 kcal
Protein
: 
51g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cashews
  • Soy
  • 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

2 unit(s)

Chicken Breasts

¾ cup

Jasmine Rice

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

1 unit(s)

Sweet Bell Pepper

113 g

Sugar Snap Peas

2 unit(s)

Green Onion

56 g

Cashews, chopped

(Contains: Cashews May be present: Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Egg, Wheat)

¼ cup

Vegetarian Oyster Sauce

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

2 tbsp

Sweet Chili Sauce

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

2 tbsp

Ketchup

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

1 tbsp

Sesame Oil

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

1 tbsp

Chili-Garlic Sauce

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

Calories850 kcal
Fat26 g
Saturated Fat4.5 g
Carbohydrate102 g
Sugar26 g
Dietary Fiber4 g
Protein51 g
Cholesterol125 mg
Sodium1880 mg
Potassium1200 mg
Calcium75 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
•Parchment Paper
•Baking Sheet
•Large Non-Stick Pan
•Medium Bowl

Cooking Steps

1
  • Before starting, preheat the oven to 450°F.
  • 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, 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
  • Pat chicken dry with paper towels. Season with salt and pepper.
  • In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
  • When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
  • Remove from heat.
  • Transfer chicken to a parchment-lined baking sheet.
3
  • Roast in the middle of the oven for 10-12 min, until cooked through.**
4
  • Meanwhile, core, then cut pepper into 1/2-inch pieces.
  • Trim snap peas.
  • Thinly slice green onion.
  • In a medium bowl, combine oyster sauce, sweet chili sauce, ketchup, chili-garlic sauce and 1/4 cup (1/2 cup). (NOTE: This is your stir-fry sauce.)
5
  • Reheat the same pan (from step 2) over medium-high.
  • When hot, add half the sesame oil, then peppers and snap peas. Cook for 3-4 min, stirring often, until tender-crisp.
  • Add prepared stir-fry sauce. Cook for 1-2 min, stirring occasionally, until sauce thickens slightly.
6
  • Fluff rice with a fork, then stir in half the cashews, half the green onions and remaining sesame oil.
  • Thinly slice chicken.
  • To the pan with veggies and sauce, add chicken, then stir to coat.
  • Divide rice between plates. Top with stir-fry.
  • Sprinkle remaining cashews and remaining green onions over top.

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