Toasted Rice and Chicken Breast Bowls
with Sweet Potatoes and Sugar Snap Peas
After-dinner grazers and midnight snackers, take note! This rice bowl is hearty and loaded with veggies, which means your stomach definitely won't be grumbling tonight. Plus, it's packed with all the Asian-fusion flavours we love: soy, ginger and garlic.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Sweet Potato
¾ cup
Basmati Rice
113 g
Sugar Snap Peas
2 unit
Green Onion
30 g
Ginger
1 tbsp
Garlic Puree
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
2 unit
Vegetable Broth Concentrate
½ tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
56 g
Edamame
(Contains Soy)
½ tbsp
Sesame Oil
(Contains Sesame)
2 unit
Chicken Breasts
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 1 1/4 cups water, 1/8 tsp salt (dbl both for 4 ppl) and broth concentrate 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. Fluff rice with a fork.
Meanwhile, peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 22-24 min.
Meanwhile, trim snap peas, then cut into 1-inch pieces. Thinly slice green onions. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**
Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then snap peas and edamame. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add garlic puree, ginger and half the green onions. Cook, stirring often, until fragrant and warmed through, 2-3 min. Transfer veggies to a plate and set aside.
Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl) and half the sesame oil (use all for 4 ppl), then rice. Cook, stirring occasionally, until rice is golden and any remaining liquid is absorbed, 3-4 min. Remove the pan from heat. Add veggies, sweet potatoes, soy sauce and half the vinegar (use all for 4 ppl). Stir to combine.
Divide veggie rice between plates. Add chicken over rice. Sprinkle crispy shallots and remaining green onions over top.
