Sweet Chili Organic Chicken Rice Bowl
with Cashews and Stir-Fried Veggies- Soy
- Sulphites
- Wheat
- Milk
- Mustard
- Cashews
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
- Triticale
Ingredients: Organic chicken breast • Sweet bell pepper • Basmati rice • Shanghai bok choy • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Cashews • Cornstarch • Thai spice blend (mustard, milk) (salt, spices (including mustard) and herbs, sugars (sugar, corn syrup solids), dehydrated vegetables (onion, garlic), corn starch, coconut powder (coconut milk, maltodextrin, sodium caseinate (milk)), lemon juice powder (corn syrup solids, concentrated lemon juice, lemon oil, silicon dioxide), coconut oil, yeast extract, silicon dioxide) • Garlic.
2 unit(s)
Organic Chicken Breast
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
()
7 g
Thai Spice Blend
( )
9 g
Cornstarch
()
28 g
Cashews, chopped
( )
1 unit(s)
Garlic, cloves
0.13 tsp
Pepper*
1 tbsp
Butter*
()
1 tbsp
Oil*
0.38 tsp
Salt*
- Before starting, wash and dry all produce.
- To a medium pot, add Thai Spice Blend, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and 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, 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.
- To a large bowl, add chicken, half the cornstarch and 1/2 tbsp (1 tbsp) soy sauce.
- Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium.
- While the pan heats, in a small bowl, combine sweet chili sauce, remaining soy sauce, remaining cornstarch and 1/2 cup (1 cup) water. Set aside.
- When hot, add cashews to the dry pan.
- Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
- Transfer to a plate.
- Return the same pan to medium-high.
- Add 1 tbsp (2 tbsp) oil, then chicken.
- Cook for 2-3 min, stirring occasionally, until golden. (NOTE: It's okay if chicken doesn't cook all the way through in this step.)
- Add peppers. Cook for 1-2 min, stirring often, until slightly softened.
- Add bok choy. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp.
- Season with salt and pepper.
- To the pan with chicken and veggies, add the chili-soy sauce mixture and garlic.
- Cook for 1-2 min, stirring often, until sauce thickens slightly and chicken is cooked through.**
- Roughly chop cashews.
- To the pot with rice, add 1 tbsp (2 tbsp) butter, then fluff with a fork until butter melts.
- Season with salt and pepper.
- Divide rice between bowls. Top with chicken and veggies.
- Sprinkle cashews over top.
- Flavor: Many enjoyed the dish's taste, with some finding it deliciously spicy; others felt it was too hot for their liking.
- Ease of prep: Customers found this recipe easy to make and satisfying, with good portions for most.
- Suggestions: Consider adding more vegetables like onions or carrots for extra color and nutrition; some recommend increasing soy sauce for more flavor.
- Portions: Several reviewers suggested including more rice and vegetables to better balance the meal and serve four people.
- Spice level: While some loved the spiciness, others found it too hot; consider mentioning the heat level in the recipe description.
