Thai-Inspired Sweet 'n' Spicy Chicken
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Thai-Inspired Sweet 'n' Spicy Chicken

Thai-Inspired Sweet 'n' 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!

Tags:
Spicy
•Low CO2
Allergens:
Sesame
•Milk
•Soy
•Sulphites
•Wheat
•Peanuts

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 Time
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

1 tbsp

Thai Seasoning

(Contains Sesame, Milk)

¾ cup

Jasmine Rice

7 g

Cilantro

3 unit

Radish

56 g

Spring Mix

1 unit

Lime

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Chili-Garlic Sauce

4 tbsp

Sweet Chili Sauce

28 g

Peanuts, chopped

(Contains Peanuts)

Not included in your delivery

2.5 tbsp

Oil*

0.38 tsp

Salt*

0.13 tsp

Pepper*

½ tsp

Sugar*

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Nutrition Values

Calories780 kcal
Fat29 g
Saturated Fat4 g
Carbohydrate91 g
Sugar18 g
Dietary Fiber3 g
Protein45 g
Cholesterol125 mg
Sodium1430 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
•Strainer
•Measuring Cups
•Measuring Spoons
•Whisk
•Zester
•Medium Bowl
•Large Non-Stick Pan
•Small Bowl
•Paper Towel

Cooking Steps

Cook rice
1

Before starting, wash and dry all produce. Using a strainer, rinse rice until water runs clear. Drain well.Add rice, 1 cup water and 1/4 tsp salt (dbl both for 4 ppl) 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.

Prep and make vinaigrette
2

Meanwhile, thinly slice radishes.Roughly chop cilantro.Zest, then juice half the lime. Cut remaining lime into wedges.Add lime juice, 1 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, to taste, then whisk to combine.

Cook chicken
3

Heat a large non-stick pan over medium-high heat.Meanwhile, pat chicken dry with paper towels, then cut into 2-inch pieces.Add chicken, Thai Seasoning and 1/2 tbsp oil (dbl for 4 ppl) to another medium bowl. Season with salt and pepper, then toss to coat.When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, flipping halfway, until golden-brown and cooked through, 4-5 min.**

Make chili sauce and finish chicken
4

Meanwhile, combine soy sauce, chili garlic sauce, sweet chili sauce and 2 tbsp water (dbl for 4 ppl) 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, to taste.

Make salad and finish rice
5

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.

Finish and serve
6

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.