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Thai-Style Sweet Chili Chicken
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Thai-Style Sweet Chili Chicken

Thai-Style Sweet Chili Chicken

with Cilantro-Lime Rice

Dinner tonight features chicken coated in a tangy sweet chili sauce coupled with zucchini and carrots. Don't forget our cilantro-lime rice, which infuses every bite with brightness!

Tags:
Spicy
Quick
Allergens:
Soy
Sulphites
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

200 g

Zucchini

4 tbsp

Sweet Chili Sauce

¾ cup

Basmati Rice

1 tbsp

Cornstarch

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Chili-Garlic Sauce

7 g

Cilantro

85 g

Carrot

1 unit

Lime

1 tbsp

Garlic Puree

Not included in your delivery

1 tbsp

Oil*

0.38 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories650 kcal
Fat14 g
Saturated Fat3 g
Carbohydrate94 g
Sugar20 g
Dietary Fiber5 g
Protein37 g
Cholesterol140 mg
Sodium1770 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 Cups
Measuring Spoons
Paper Towel
Zester
Medium Bowl
Peeler
Large Non-Stick Pan

Instructions

Cook rice
1

Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 2 tsp spicy and 1 tbsp for extra-spicy! Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then 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.

Prep
2

Meanwhile, zest lime. Juice half the lime, then cut remaining lime into wedges. Peel half the carrot (whole carrot for 4 ppl). Halve lengthwise, then cut into 1/8-inch half-moons. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Roughly chop cilantro. Pat chicken dry with paper towels. Cut into 1-inch pieces on a separate cutting board. Add chicken and half the cornstarch to a medium bowl. Season with salt and pepper, then toss to coat.

Cook chicken
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 6-8 min. ** Meanwhile, stir together sweet chili sauce, soy sauce, garlic puree, lime juice, remaining cornstarch, 3 tbsp water (dbl for 4 ppl) and chili garlic sauce in another medium bowl. (NOTE: Reference heat guide for chili garlic sauce.) When chicken is cooked through, transfer to the bowl with sauce.

Cook veggies
4

Reheat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then carrots and zucchini. Cook, stirring often, until veggies soften slightly, 4-5 min. Season with salt and pepper.

Finish chicken
5

Add chicken and sauce to the pan with veggies. Bring to a simmer. Simmer, stirring often, until sauce thickens slightly, 30 sec-1 min. Season with salt and pepper, to taste.

Finish and serve
6

Meanwhile, add lime zest and half the cilantro to the pot with rice. Season with salt, to taste, then fluff rice with a fork to combine. Divide rice between plates. Top with chicken and veggies. Spoon any remaining sauce in the pan over top. Sprinkle with remaining cilantro. Squeeze a lime wedge over top, if desired.