Basil-Glazed Chicken & Ginger Rice
with Sweet Chili Sauce & Cucumber-Cabbage Salad4.0(31)
Calories
:
1540 kcalProtein
:
67g proteinDifficulty
:
MediumAllergens:
- Soy
- Wheat
- Sesame
- Peanuts
- Milk
This Thai-inspired meal layers bold, aromatic flavors in every bite. A juicy roasted half chicken gets rubbed with a fragrant basil, garlic, and ginger marinade, then brushed with a sweet chili glaze for irresistible caramelization. It’s served alongside scallion-studded rice and a crisp cucumber-cabbage salad tossed in tangy-sweet dressing for a bright, satisfying finish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
5 teaspoon
Rice Wine Vinegar
2 ounce
Sweet Thai Chili Sauce
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2 unit
Mini Cucumber
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
1 unit
Half Chicken
1 unit
Lime
2 unit
Scallions
4 ounce
Coleslaw Mix
¾ cup
Jasmine Rice
½ teaspoon
Sriracha
¼ ounce
Cilantro
½ ounce
Peanuts
(Contains: Peanuts)
1 ounce
Basil Paste
Not included in your delivery
1 teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Olive Oil
2.25 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
/ per serving
Calories1540 kcal
Fat90 g
Saturated Fat25 g
Carbohydrate100 g
Sugar29 g
Dietary Fiber4 g
Protein67 g
Cholesterol215 mg
Sodium2320 mg
Potassium370 mg
Calcium80 mg
Iron2.5 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
•Baking Sheet
•Peeler
•Small Bowl
•Medium Bowl
•Whisk
•Paper Towel
•Small pot
Cooking Steps
1
- Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
- In a small bowl, combine basil paste, half the garlic-ginger scallion paste, 1 TBSP olive oil, 1 tsp sugar, salt, and pepper (2 TBSP olive oil and 2 tsp sugar for 4 servings).
- Pat chicken* dry with paper towels; place on a baking sheet. (See a feather? Simply grip the end with a paper towel and pull!) Rub basil marinade all over chicken, making sure to coat undersides. TIP: It’s OK if it looks like there’s excess oil!
2
- Arrange chicken, skin side up, in center of baking sheet (for 4 servings, space chicken 5-6 inches apart on sheet).
- Roast on middle rack until browned and cooked through, 35-45 minutes (you’ll glaze the chicken in Step 5, when it’s almost done).
3
- Meanwhile, in a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
- Keep covered off heat until ready to serve.
- While rice cooks, using a peeler, shave cucumbers lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core. Quarter lime. Trim and thinly slice scallions, separating whites from greens. Roughly chop cilantro. Roughly chop peanuts.
4
- In a medium bowl, toss together cucumber ribbons, ¼ tsp sugar, and ¼ tsp salt (½ tsp sugar and ½ tsp salt for 4 servings).
- In a second small bowl, combine chili sauce, half the soy sauce, and a squeeze of lime juice (big squeeze for 4); stir to combine. Reserve 1 TBSP glaze (2 TBSP for 4) for the next step.
5
- When chicken has 5 minutes left, remove sheet from oven. Brush reserved glaze all over skin side of chicken (for 4, use 1 TBSP glaze per half chicken).
- Return to middle rack to finish roasting. TIP: To ensure chicken is fully cooked, insert a thermometer into innermost part of thigh and breast (avoiding any bones). Bones may still look pink—that’s OK!
- Transfer chicken to a plate to rest.
6
- While chicken rests, in a second medium bowl, whisk together vinegar, half the Sriracha, remaining soy sauce, 1 TBSP olive oil, 1 tsp sugar, and a pinch of salt (all the Sriracha and 2 tsp sugar for 4 servings).
- Drain cucumber ribbons; place on paper towels and squeeze to release any liquid.
- Add cucumber ribbons, coleslaw mix, scallion whites, and cilantro to bowl with dressing; toss to combine.
7
- Fluff rice with a fork; stir in scallion greens, remaining garlic-ginger scallion paste, and 1 TBSP butter (2 TBSP for 4 servings). Taste and season with salt if desired.
- Sprinkle salad with peanuts.
- Serve chicken, salad, and rice family style with remaining glaze and remaining lime wedges on the side.
