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Sweet and Spicy Chicken Bowls
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Sweet and Spicy Chicken Bowls

Sweet and Spicy Chicken Bowls

with Green Onion Rice

These bowls are bursting with flavour! Chicken is seasoned and pan-fried, then tossed with veggies in an utterly irresistible sweet chili-teriyaki sauce, all on a bed of fluffy basmati rice. Happy eating!

Tags:
Spicy
Quick
Allergens:
Soy
Gluten
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Chicken Tenders

4 tbsp

Sweet Chili Sauce

4 tbsp

Teriyaki Sauce

(Contains Soy, Gluten)

¾ cup

Basmati Rice

226 g

Shanghai Bok Choy

113 g

Carrot, julienned

56 g

Onion, sliced

1 tbsp

Garlic Puree

1 tbsp

Cornstarch

(Contains Sulphites)

1 unit

Green Onion

Not included in your delivery

2 tbsp

Oil*

0.38 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories830 kcal
Fat21 g
Saturated Fat3.5 g
Carbohydrate111 g
Sugar37 g
Dietary Fiber4 g
Protein48 g
Cholesterol125 mg
Sodium1070 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.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Paper Towel

Instructions

Cook rice
1

Before starting, wash and dry all produce. Bring 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Prep and make sauce
2

While rice cooks, thinly slice green onions. Cut bok choy into 1/2-inch pieces. Add teriyaki, sweet chili sauce, garlic puree, cornstarch and 1/3 cup water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Cook veggies
3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then carrot and onions. Cook, stirring often, until carrots are tender-crisp, 2-3 min. Add bok choy to the pan. Season with salt and pepper, then continue to cook, stirring often, until bok choy is tender-crisp, 1-2 min. Transfer to a plate.

Prep chicken
4

While veggies cook, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.

Cook chicken
5

Heat the same pan (from step 3) over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 2-3 min per side. Reduce heat to medium. Stir in sauce and cooked veggies. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 2-3 min.

Finish and serve
6

Fluff rice with a fork, then stir in half the green onions. Divide rice between bowls. Top with chicken, veggies and sauce. Sprinkle remaining green onions over top.

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