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Thai Style Sweet Chili Chicken Breast
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Thai Style Sweet Chili Chicken Breast

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.

Preparation Time25 minutes


serving amount

2 unit

Chicken Breasts

200 g


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


113 g

Baby Tomatoes

1 unit


56 g

Onion, chopped

Not included in your delivery

1.5 tbsp


⅔ tsp


¼ tsp



Nutrition Values

Calories23 kcal
Fat4 g
Saturated Fat89 g
Carbohydrate17 g
Sugar50 g
Dietary Fiber1680 g
Protein6 g
Cholesterol125 mg
Sodium544 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.


Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Small Bowl
Large Non-Stick Pan


Cook rice

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.

Cook chicken

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.

Cook veggies

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.

Finish chicken

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.

Finish and serve

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.