SuperQuick Japanese Chicken Thighs and Egg Rice Bowls
with Edamame and Wasabi Mayo- Egg
- Soy
- Mustard
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
- Triticale
Ingredients: Chicken thighs • Jasmine rice • Edamame (soy) • Soy sauce-mirin blend (soy) (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) • Grade A egg • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Wasabi (soy) (horseradish powder, water, sorbitol syrup, soybean oil, salt, citric acid, tartrazine, brilliant blue FCF) • Garlic salt (salt, garlic powder, silicon dioxide) • Green onion.
Ingredients
270 g
Chicken Thighs
1 unit(s)
Egg
(Contains: Egg)
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
113 g
Edamame
(Contains: Soy)
1 unit(s)
Green Onion
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May be present: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
1 unit(s)
Chicken Broth Concentrate
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
2.25 g
Wasabi
(Contains: Soy May be present: Milk, Mustard)
Not included in your delivery
½ tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Milk*
Nutrition facts
Cooking Steps
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and garlic 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.
- Meanwhile, thinly slice green onion, keeping white and green parts separate.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken and green onion whites. Cook for 2-3 min, stirring occasionally, until chicken begins to brown.
- Add chicken broth concentrate, soy sauce mirin blend, 1/2 tsp (1 tsp) sugar and 3 tbsp (6 tbsp) water, then reduce heat to medium.
- Simmer for 5-7 min, stirring occasionally, until broth is mostly evaporated and chicken is cooked through.** Season with pepper.
- Meanwhile, in a large bowl, whisk together egg and 2 tbsp (1/4 cup) milk. Season with salt and pepper.
- When chicken is done, transfer to a plate.
- To the same pan, add 1/2 tbsp (1 tbsp) oil and egg mixture. Cook egg mixture for 1-2 min, stirring a few times, until large curds form and egg is cooked through.** (NOTE: Aim for larger curd scrambled eggs.)
- In a small bowl, combine mayo, half the wasabi (use all for 4 servings) and 2 tsp (4 tsp) water.
- Season rice with salt, then fluff with a fork.
- Divide rice between bowls. Top with egg and chicken.
- Drizzle wasabi mayo over top, then sprinkle with remaining green onions.
If you've opted to get chicken thighs, pat chicken dry with paper towels, then cut into 1-inch pieces. Prep and cook in the same way the recipe instructs you to prep and cook diced chicken.
