Thai Style Sweet Chili Chicken Breast
with Cilantro-Lime Rice and Peanuts
Chicken pieces are coated in a tangy sweet chili sauce coupled with zucchini and tomatoes that gently burst with their natural sweetness. The cilantro-lime rice infuses every bite with brightness!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
200 g
Zucchini
2 tbsp
Sweet Chili Sauce
¾ cup
Parboiled Rice
28 g
Peanuts, chopped
(Contains Peanuts)
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy)
2 tbsp
Chili-Garlic Sauce
7 g
Cilantro
113 g
Baby Tomatoes
1 unit
Lime
56 g
Onion, chopped
Not included in your delivery
1.5 tbsp
Oil*
⅔ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.
Bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 15-18 min. Remove from heat. Remove from heat. Set aside, still covered, 5 min.
Zest lime. Juice half the lime, then cut remaining lime into wedges. Cut zucchini into 1/4-inch pieces? Roughly chop cilantro. Stir together sweet chili sauce, chili garlic sauce, soy sauce mirin blend and 2 tsp lime juice (dbl for 4 ppl) in a small bowl. (NOTE: This is your sauce mixture.) Pat chicken dry with paper towels. Cut into 1-inch pieces. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl). Add chicken to the pan in one layer. (NOTE: Don't overcrowd the pan. Cook in two batches for 4 ppl, using 1 tbsp oil per batch.) Cook, stirring occasionally, until golden-brown and cooked through, 5-8 min. ** Transfer to a plate. Carefully wipe pan clean.
Heat the same pan over medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then onions, zucchini and tomatoes. Cook, stirring often, until slightly softened, 3-4 min. Season with salt. Add sauce mixture, then bring to a simmer.
Add chicken and any juices on the plate to the pan with veggies. Season with salt and pepper. Cook, stirring occasionally, until zucchini are tender-crisp, 2-3 min.
Fluff rice with a fork, then stir in lime zest and half the cilantro. Divide rice between plates. Serve chicken alongside. Sprinkle peanuts and remaining cilantro over top. Squeeze over a lime wedge, if desired.
