Thai-Inspired Sweet and Spicy Chicken
with Cilantro-Lime Rice and Peanuts
Sweet and spicy is a classic flavour pairing we can't get enough of! Thai-inspired flavours like peanuts, sweet chili and lime will delight your taste buds and have you going back for seconds!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast, Diced
1 tbsp
Thai Seasoning
(Contains Milk, Sesame, Sulphites May contain Mustard, Peanuts, Soy, Tree nuts, Wheat)
¾ cup
Jasmine Rice
7 g
Cilantro
3 unit(s)
Radish
56 g
Spring Mix
1 unit(s)
Lime
1 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
1 tbsp
Chili-Garlic Sauce
(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)
4 tbsp
Sweet Chili Sauce
(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
28 g
Peanuts, chopped
(Contains Peanuts)
Not included in your delivery
0.38 tsp
Salt*
0.13 tsp
Pepper*
2.5 tbsp
Oil*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
- Using a strainer, rinse rice until water runs clear. Drain well.
- Add rice, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once water is boiling, 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.
- Meanwhile, thinly slice radishes.
- Roughly chop cilantro.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Add lime juice, 1 tbsp (2 tbsp) oil and 1/2 tsp (1 tsp) sugar to a medium bowl. Season with salt and pepper, then whisk to combine.
- Heat a large non-stick pan over medium-high heat.
- Meanwhile, pat chicken dry with paper towels. Add chicken, Thai Seasoning and 1/2 tbsp (1 tbsp) oil to another medium bowl. Season with salt and pepper, then toss to coat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, flipping halfway, until golden-brown and cooked through, 4-5 min.**
- Meanwhile, combine soy sauce, chili garlic sauce, sweet chili sauce and 2 tbsp (4 tbsp) water in a small bowl.
- When chicken is done, add chili sauce mixture to the pan. Cook, stirring often, until sauce thickens and coats chicken, 1-2 min. Season with pepper.
- Add radishes and spring mix to the bowl with vinaigrette, then toss to combine.
- Add lime zest and half the cilantro to the pot with rice, then fluff with a fork.
- Divide lime-cilantro rice between plates, then top with chicken. Squeeze a lime wedge over top.
- Sprinkle peanuts and remaining cilantro over top.
- Serve salad alongside.
