Sesame Soy Chicken Bowls
with Chili Mayo, Cilantro & Crispy Onions
Bowls are way past “having a moment”—they’ve become a pillar of our lunches and dinners. Why? It’s simple: Everything’s better in a bowl! (Nice knowing you, plates.) But seriously, the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. True to form, this rendition is fully loaded. Buttery, lemony jasmine rice is topped with saucy chicken breast strips and tender carrots. It’s all drizzled with a delectable chili mayo, then topped with crispy fried onions and fresh cilantro. One bite will have you totally bowled over.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Jasmine Rice
2 tablespoon
Mayonnaise
(Contains Eggs)
4 ounce
Shredded Carrots
1.5 ounce
Sesame Dressing
(Contains Soy, Wheat)
¼ ounce
Cilantro
10 ounce
Chicken Breast Strips
1 ounce
Sweet Thai Chili Sauce
(Contains Soy)
4 tablespoon
Sweet Soy Glaze
(Contains Soy, Wheat)
1 unit
Crispy Fried Onions
(Contains Wheat)
1 unit
Lemon
Not included in your delivery
Salt
1 teaspoon
Cooking Oil
Pepper
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• 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, wash and dry produce. Zest and quarter lemon. Roughly chop cilantro. • In a small bowl, combine mayonnaise with chili sauce to taste.
• Pat chicken* dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring, until browned all over, 3-4 minutes. • Stir in carrots, sweet soy glaze, and sesame dressing. Cook until carrots are softened, chicken is cooked through, and sauce has thickened, 2-4 minutes more. Taste and season with salt and pepper. Turn off heat.
• Fluff rice with a fork; stir in lemon zest and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between bowls and top with chicken mixture and any remaining sauce from pan. Drizzle with chili mayo. Sprinkle with crispy fried onions and cilantro. Serve with lemon wedges on the side.
