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Sweet Chili Double Chicken and Peppers

Sweet Chili Double Chicken and Peppers

with Jasmine Rice
4.0(246)
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
660 kcal
Protein
: 
42g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Soy
  • Wheat
  • Sulphites
  • Fish
  • Mustard
  • Sesame
  • Soy
  • Sulphites
  • Peanuts
  • Milk
  • Tree nuts
  • Egg
  • Crustaceans
  • Wheat
  • May contain traces of allergens
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

310 g

Chicken Breast, Diced

¾ cup

Jasmine Rice

(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)

1 unit(s)

Sweet Bell Pepper

56 g

Onion, sliced

¼ cup

Vegetarian Oyster Sauce

(Contains: Soy May be present: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Egg, Crustaceans, Wheat, Gluten)

2 tbsp

Ginger-Garlic Puree

(May be present: Soy, Sulphites, Milk)

2 tbsp

Sweet Chili Sauce

(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Egg, Crustaceans, Wheat, Gluten)

1 tbsp

Soy Sauce

(Contains: Soy, Wheat, Sulphites May be present: Fish, Mustard, Sesame, Milk, Egg, Wheat)

1 unit(s)

Green Onion

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories660 kcal
Fat15 g
Saturated Fat2.5 g
Carbohydrate87 g
Sugar19 g
Dietary Fiber2 g
Protein42 g
Cholesterol115 mg
Sodium2230 mg
Potassium850 mg
Calcium30 mg
Iron2.5 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.
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Whisk
•Small Bowl
•Large Non-Stick Pan

Cooking Steps

Cook rice
1
  • Using a strainer, rinse rice until water runs clear.
  • Once water is boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove the pot from heat. Set aside, still covered.
2
  • Meanwhile, core, then cut the pepper into 1/4-inch strips.
  • Thinly slice green onions. 
  • Whisk together soy sauce, oyster sauce, ginger-garlic puree, sweet chili sauce and 1/4 cup (1/2 cup) water in a small bowl.
  • Set aside.
  • Pat chicken dry with paper towels. 
  • Season with salt and pepper.
3
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil, then onions and pepper. Cook, stirring occasionally, until tender-crisp, 2-3 min.
  • Season with salt and pepper.
  • Transfer to a plate, then cover to keep warm.
4
  • Add 1/2 tbsp (1 tbsp) oil to the same pan, then chicken.
  • Cook, flipping once halfway through, until cooked through, 5-6 min.**
  • Add sauce and return veggies to the pan.
  • Cook, stirring often, until sauce thickens slightly, 2-3 min.
  • Season with salt and pepper, to taste.
5
  • Fluff rice with a fork, then stir in green onions. 
  • Divide rice between bowls.
  • Top with saucy chicken and veggies.

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