Sweet Chili Chicken Breasts

Name: Sweet Chili Chicken Breasts with Cashews and Buttered Seasoned Rice
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 2 unit(s) Chicken Breasts; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Shanghai Bok Choy; ¾ cup Basmati Rice; 2 tbsp Soy Sauce; 4 tbsp Sweet Chili Sauce; 1 tbsp Thai Seasoning; 1 tbsp Cornstarch; 28 g Cashews, chopped; 1 unit(s) Garlic, cloves; 0.13 tsp Pepper*; 1 tbsp Unsalted Butter*; 1 tbsp Oil*; 0.38 tsp Salt*

with Cashews and Buttered Seasoned Rice

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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.

Tags:

Spicy

Allergens:

Soja

•Hvede

•Milk

•Sesamzaad

•Schwefeldioxide und Sulfite

•Cashewnoten

The quantities provided above are averages only.

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

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Shanghai Bok Choy

¾ cup

Basmati Rice

2 tbsp

Soy Sauce

4 tbsp

Sweet Chili Sauce

1 tbsp

Thai Seasoning

1 tbsp

Cornstarch

28 g

Cashews, chopped

1 unit(s)

Garlic, cloves

Not included in your delivery

0.13 tsp

Pepper*

1 tbsp

Unsalted Butter*

1 tbsp

Oil*

0.38 tsp

Salt*

Nutrition Values

Calories820 kcal

Fat25 g

Saturated Fat7 g

Carbohydrate97 g

Sugar22 g

Dietary Fiber5 g

Protein50 g

Cholesterol140 mg

Sodium1290 mg

Trans Fat0.3 g

Potassium1050 mg

Calcium125 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.

Utensils

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Bowl

•Large Non-Stick Pan

•Small Bowl

Cooking Steps

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.

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.

Return the same pan to medium-high.
Add 1 tbsp (1 1/2 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.

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.

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.

If you've opted to get chicken breasts, prep and cook them in the same way the recipe instructs you to prep and cook the chicken thighs.