VH Sweet Sour Crispy Chicken Rice Bowls
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VH Sweet Sour Crispy Chicken Rice Bowls

with Garlicky Green Beans

Savour the crunch of perfectly panko-crusted chicken, complemented by the irresistible tang of VH sweet and sour sauce. Accompanied by a medley of garlic-infused veggies, this dish promises a symphony of flavours and textures that will leave your taste buds delighted.

Tags:
Family Friendly
Allergens:
Egg
•Wheat
•Soy
•Sulphites
•Gluten
•Milk

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 Time10 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

¾ cup

Jasmine Rice

170 g

Green Beans

1 unit(s)

Egg

(Contains Egg)

â…” cup

Panko Breadcrumbs

(Contains Wheat May contain Wheat, Gluten)

2 unit(s)

Garlic, cloves

2 unit(s)

Green Onion

9 g

Moo Shu Spice Blend

(Contains Soy, Sulphites, Wheat May contain Milk, Mustard, Tree nuts, Peanuts, Sesame)

Not included in your delivery

2 tbsp

All-Purpose Flour*

(Contains Gluten)

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories940 kcal
Fat35 g
Saturated Fat9 g
Carbohydrate92 g
Sugar5 g
Dietary Fiber4 g
Protein54 g
Cholesterol235 mg
Sodium530 mg
Trans Fat0.4 g
Potassium950 mg
Calcium100 mg
Iron6.5 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

•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Paper Towel
•Whisk
•Shallow Dish
•Medium Bowl
•Large Non-Stick Pan

Cooking Steps

1
  • Add 1 cup (2 cups) water and 1/8 (1/4 tsp) tsp salt to a medium pot. Cover and bring to a boil over high heat.
  • Meanwhile, using a strainer, rinse rice until water runs clear. Add rice to the boiling water, then 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 from heat. Set aside, still covered.
2
  • Meanwhile, pat chicken dry with paper towels. 
  • Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2 inch intact on the other end.
  • Open up chicken like a book. Season both sides with Moo shu spice blend, salt and pepper.
3
  • Whisk together egg and 2 tbsp (4 tbsp) VH Sweet and Sour sauce together in a medium bowl. 
  • Pour panko into a shallow dish.
  • Sprinkle 1 tbsp flour over each chicken breast.
  •  Working with one chicken breast at a time, press both sides into egg mixture , then into panko to coat completely. 
  • Transfer chicken to a plate. 
4
  • Heat a large non-stick pan over medium-high heat. When hot, add 3 tbsp (6 tbsp) oil, then chicken. Sear until golden-brown,2-3 min per side.
  • Remove from heat and transfer chicken to an unlined baking sheet. Bake in the top of the oven until golden brown and cooked through, 8-10 min.**
  • Carefully wipe the pan clean.
5
  • Meanwhile, peel, then mince or grate garlic. 
  • Thinly slice green onions. 
  • Re-heat the large non-stick pan over medium-high.
  • When hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min.
  • Add 1 tbsp (2 tbsp) butter and garlic. Cook, stirring often, until butter melts and green beans are tender-crisp, 1 min.
  • Season with salt and pepper, to taste.
6
  • Fluff rice with a fork. Stir in half the green onions and season with salt. 
  • Divide rice, beans and chicken between plates.
  • Drizzle as much VH Sweet and Sour Sauce over chicken as you like. 
  • Sprinkle remaining green onions over top.