Ginger Chicken & Rice Bowls

Name: Ginger Chicken & Rice Bowls with Spicy Smashed Cucumbers & Peanuts
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 clove Garlic; ¾ cup Jasmine Rice; 2 unit Mini Cucumber; ½ ounce Gochujang Sauce; 1 tablespoon Sesame Oil; 18 milliliters Ponzu Sauce; 1 teaspoon Korean Chili Flakes; 10 ounce Chopped Chicken Breast; 4 tablespoon Umami Ginger Sauce; 1 ounce Sweet Thai Chili Sauce; ½ ounce Peanuts; 1 teaspoon Cooking Oil; 1 teaspoon Sugar; Salt; Pepper

with Spicy Smashed Cucumbers & Peanuts

Recipe Development TeamPublished on August 12, 2024

Get Free Steak + 10 Free Meals

We’ve got just three words: Umami. Ginger. Sauce. Yep, this sauce truly has it all—a sweet, mild ginger flavor, a trace of salty soy, and a hint of heat. Mixed with Thai chili sauce and ponzu, our ginger sauce provides the perfect sticky coating for chicken over rice. Smashed cukes offer a cooling side and a pop of color, and—well, we lied. We’ve got way more than three words. But did we mention the peanuts on top?! Alright, we’re done. You’ll just have to experience this one for yourself!

Tags:

Protein Smart

•Quick

•Easy Prep

•Calorie Smart

•Carb Smart

Allergens:

Soy

•Wheat

•Sesame

•Fish

•Peanuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 clove

Garlic

¾ cup

Jasmine Rice

2 unit

Mini Cucumber

½ ounce

Gochujang Sauce

(Contains: Soy, Wheat)

1 tablespoon

Sesame Oil

(Contains: Sesame)

18 milliliters

Ponzu Sauce

(Contains: Soy, Wheat, Fish)

1 teaspoon

Korean Chili Flakes

10 ounce

Chopped Chicken Breast

4 tablespoon

Umami Ginger Sauce

(Contains: Soy, Wheat)

1 ounce

Sweet Thai Chili Sauce

½ ounce

Peanuts

(Contains: Peanuts)

Not included in your delivery

1 teaspoon

Cooking Oil

1 teaspoon

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Calories690 kcal

Fat15 g

Saturated Fat2.5 g

Carbohydrate90 g

Sugar21 g

Dietary Fiber1 g

Protein39 g

Cholesterol110 mg

Sodium890 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

•Small pot

•Medium Bowl

•Strainer

•Paper Towel

•Large Pan

Instructions

1

• In a small pot, combine rice, 11⁄4 cups water (2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low; cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

2

• Wash and dry produce. • Peel and mince garlic. Trim and halve cucumbers lengthwise; cut into 1⁄2-inch-thick half-moons.

3

• Transfer cucumbers to a medium bowl; cover with salt and toss to coat. Let sit for 3-5 minutes, then rinse and drain. Return to bowl.

4

• Meanwhile, pat chicken* dry with paper towels; cut into bite-size pieces if necessary. Season with a pinch of salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 2-3 minutes. • Reduce heat to medium and add ginger sauce, chili sauce, and two packets ponzu (four packets for 4 servings); cook, stirring occasionally, until thickened, 2-3 minutes. Taste and season with salt and pepper as needed.

5

• To bowl with cucumbers, add gochujang, garlic, half the sesame oil (all for 4 servings), remaining ponzu, 1 tsp sugar (2 tsp for 4), and chili flakes to taste. Toss to coat.