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Sweet Chili Chicken Bowls
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Sweet Chili Chicken Bowls

Sweet Chili Chicken Bowls

with Bell Pepper & Candied Peanuts

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Forget takeout: The path to sweet-and-savory dinner bliss is only 30 minutes away! In this recipe, chicken, pepper, and onion are coated in a sumptuous sweet chili sauce, and peanuts are transformed into the perfect crunchy topping. Everything comes together over a bed of fluffy rice. The results? A symphony of flavors and textures so delicious, you might just lick the plate.

Tags:Lightning Prep
Allergens:PeanutsSoyWheatMilk

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

Total Time30 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Bell Pepper

1 unit

Yellow Onion

¼ ounce

Cilantro

1 unit

Lime

¾ cup

Jasmine Rice

½ ounce

Peanuts

(ContainsPeanuts)

10 ounce

Chicken Breast Strips

4 tablespoon

Sweet Soy Glaze

(ContainsSoy, Wheat)

1 ounce

Sweet Thai Chili Sauce

Not included in your delivery

1 tablespoon

Vegetable Oil

1 teaspoon

Sugar

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3431 kJ
Calories820 kcal
Fat31 g
Saturated Fat11 g
Carbohydrate102 g
Sugar30 g
Dietary Fiber4 g
Protein34 g
Cholesterol130 mg
Sodium1160 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
Utensilsarrow down iconarrow down icon
Zester
Small pot
Large Pan
Small Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Wash and dry all produce. • Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Zest and quarter lime. Finely chop cilantro.

2

• 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.

3

• While rice cooks, heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water. Cook, stirring often, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. • Turn off heat; transfer to a small bowl. Wipe out pan.

4

• Heat a large drizzle of oil in same pan over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 6-9 minutes. • Transfer veggies to a plate.

5

• Pat chicken* dry with paper towels. • Heat another drizzle of oil in pan used for veggies over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Stir in cooked veggies, then add sweet soy glaze, chili sauce, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until mixture is thoroughly coated, 1-2 minutes more.

6

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest to taste. Season with salt. • Divide between bowls and top with chicken mixture, peanuts, and cilantro. Serve with lime wedges on the side.