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Sticky-Spicy Shrimp & Mushroom Bowls
Sticky-Spicy Shrimp & Mushroom Bowls

Sticky-Spicy Shrimp & Mushroom Bowls

with Mushrooms & Carrots

Recipe Development Team
Recipe Development TeamPublished on January 15, 2025

Put down the take-out menu—you won’t need it, because tonight’s meal has all the sticky, spicy, sesame-ey delights you’re craving. You’ll toss tender chicken in a sweet and savory Sriracha-soy-sesame sauce and serve over a fluffy mound of jasmine rice that’s infused with toasty, nutty sesame oil and packed with tender mushrooms and carrots. Sprinkle your bowls with a flourish of sliced scallion greens for a pop of color and zippy flavor, and boom! You’ll knock dinner right out of the park.

Tags:
Calorie Smart
Spicy
Allergens:
Sesame
Shellfish
Soy
Wheat
Milk

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 Time30 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Scallions

4 ounce

Cremini Mushrooms

½ cup

Jasmine Rice

4 ounce

Shredded Carrots

1 teaspoon

Chili Flakes

1 tablespoon

Sesame Seeds

(Contains: Sesame)

10 ounce

Shrimp

(Contains: Shellfish)

4 tablespoon

Sweet Soy Glaze

(Contains: Sesame, Soy, Wheat)

1 teaspoon

Sriracha

1 tablespoon

Cornstarch

1 tablespoon

Sesame Oil

(Contains: Sesame)

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving
Calories550 kcal
Fat18 g
Saturated Fat5 g
Carbohydrate65 g
Sugar18 g
Dietary Fiber3 g
Protein26 g
Cholesterol230 mg
Sodium1650 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 Bowl
Small pot
Whisk
Large Pan

Instructions

Prep
1

• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).

Cook Rice
2

• Heat a drizzle of oil in a small pot over medium-high heat (medium pot for 4 servings). Add scallion whites and cook, stirring, until softened, 30-60 seconds. • Stir in rice and 3⁄4 cup water (1 1⁄2 cups for 4); bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Cook Veggies
3

• While rice cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add mushrooms, carrots, a pinch of salt and pepper, and as many chili flakes as you like. Cook, stirring occasionally, until veggies are browned and mushrooms are slightly crispy, 5-6 minutes. • Add sesame seeds and cook, stirring, until lightly golden and fragrant, 1-2 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

Cook Chicken
4

• Open package of chicken* and drain off any excess liquid; season with a large pinch of salt and pepper. • Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for chicken.

Finish Chicken
5

• Meanwhile, in a small bowl, whisk together sweet soy glaze, Sriracha, half the cornstarch, and 1/3 cup water (all the cornstarch and 2/3 cup water for 4 servings). • Once chicken is done cooking, reduce heat to low and add sauce mixture. Cook, stirring, until sauce has thickened and chicken is well coated, 1-2 minutes. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4).

Finish & Serve
6

• Fluff rice with a fork; gently stir in veggies and 1⁄4 tsp sesame oil (1⁄2 tsp for 4 servings). (Be sure to measure sesame oil—we sent more!) Taste and season with salt if desired. • Divide rice between bowls and top with chicken and any sauce from pan. Garnish with scallion greens and serve.

Shellfish is fully cooked when internal temperature reaches 145°.

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