Sweet Chili Chicken
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Sweet Chili Chicken

Sweet Chili Chicken

with Cashews and Buttered Seasoned Rice

This sweet and savoury meal will take you to the busy streets of Bangkok without ever leaving your kitchen. Crunchy cashews add a punch of Thai flavours and fragrance to this delicious dish.

Low CO2

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

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

280 g

Chicken Thighs

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Shanghai Bok Choy

¾ cup

Basmati Rice

2 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

4 tbsp

Sweet Chili Sauce

(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)

1 tbsp

Thai Seasoning

(Contains Milk, Sesame, Sulphites May contain Mustard, Peanuts, Soy, Tree nuts, Wheat)

1 tbsp


(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

28 g

Cashews, chopped

(Contains Cashews May contain Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)

1 unit(s)

Garlic, cloves

Not included in your delivery

0.13 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.38 tsp



Nutrition Values

Calories790 kcal
Fat27 g
Saturated Fat8 g
Carbohydrate97 g
Sugar22 g
Dietary Fiber5 g
Protein39 g
Cholesterol145 mg
Sodium1350 mg
Trans Fat0.4 g
Potassium800 mg
Calcium125 mg
Iron5.5 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.


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


Cook rice
  • Combine rice, Thai Seasoning, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot.
  • Cover and bring to a boil over high heat.
  • Once boiling, 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.
  • Meanwhile, core, then cut pepper into 1/2-inch pieces.
  • Cut bok choy into 1-inch pieces.
  • Peel, then mince or grate garlic.
  • Pat chicken dry with paper towels, then cut into 1-inch pieces.
  • Add chicken, half the cornstarch and 1/2 tbsp (1 tbsp) soy sauce to a large bowl.
  • Season with salt and pepper, then toss to coat.
Make sauce and toast cashews
  • Heat a large non-stick pan over medium heat.
  • While the pan heats, combine sweet chili sauce, remaining soy sauce, remaining cornstarch and 1/2 cup (1 cup) water in a small bowl.
  • When hot, add cashews to the dry pan.
  • Toast, stirring occasionally, until golden and nutty, 4-5 min. (TIP: Keep your eye on the cashews so they don't burn.)
  • Transfer to a plate.
Brown chicken and cook veggies
  • Return the same pan to medium-high.
  • Add 1 tbsp (2 tbsp) oil, then chicken. 
  • Cook, stirring occasionally, until golden-brown, 2-3 min.
  • Add peppers. Cook, stirring often, until slightly softened, 1-2 min.
  • Add bok choy. 
  • Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. 
  • Season with salt and pepper.
Finish chicken
  • Add chili sauce mixture and garlic to the pan with chicken and veggies.
  • Cook, stirring often, until sauce thickens slightly and chicken is cooked through, 1-2 min. **
  • Roughly chop cashews.
Finish and serve
  • Add 1 tbsp (2 tbsp) butter to the pot with rice, then fluff with a fork until butter melts.
  • Season with salt and pepper, to taste.
  • Divide rice between plates. Top with chicken and veggies.
  • Sprinkle cashews over top.