Spicy Dragon Chicken
with Sesame-Cashew Rice
These Dragon chicken and rice bowls may have you breathing fire! Hearty chicken is coated in a sweet, spicy and sticky sauce and topped off with crunchy, buttery cashews for the ultimate take out-inspired meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Jasmine Rice
(May contain traces of: 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 contain traces of: Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Egg, Wheat)
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Egg, Crustaceans, Wheat, Gluten)
2 tbsp
Sweet Chili Sauce
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Egg, Crustaceans, Wheat, Gluten)
2 tbsp
Ketchup
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Egg, Crustaceans, Wheat, Gluten)
1 tbsp
Sesame Oil
(Contains: Sesame May contain traces of: Fish, Mustard, Soy, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)
1 tbsp
Chili-Garlic Sauce
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Egg, Crustaceans, Wheat, Gluten)
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- 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.)
- 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.
- 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.
