Sweet Chili Chicken Bowls

Name: Sweet Chili Chicken Bowls with Chicken Thighs, Jasmine Rice, Bell Pepper & Candied Peanuts
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit Bell Pepper; 1 unit Yellow Onion; 1 unit Lime; ¼ ounce Cilantro; ¾ cup Jasmine Rice; ½ ounce Peanuts; 10 ounce Diced Chicken Thighs; 4 tablespoon Sweet Soy Glaze; 1 ounce Sweet Thai Chili Sauce; Salt; Pepper; 1 teaspoon Sugar; 1 tablespoon Cooking Oil; 2 tablespoon Butter

with Chicken Thighs, Jasmine Rice, Bell Pepper & Candied Peanuts

Recipe Development TeamPublished on September 19, 2023

Get 10 Free Meals + Free Breakfast For Life

Forget takeout: The path to sweet-and-savory dinner bliss is only 30 minutes away! In this recipe, chicken thighs, 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 result? A symphony of flavors and textures so delicious, you might just lick the bowl.

Allergens:

Jordnødder

•Sesamzaad

•Soja

•Gluten

•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 Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Bell Pepper

1 unit

Yellow Onion

1 unit

Lime

¼ ounce

Cilantro

¾ cup

Jasmine Rice

½ ounce

Peanuts

(Contains: Jordnødder)

10 ounce

Diced Chicken Thighs

4 tablespoon

Sweet Soy Glaze

(Contains: Sesamzaad, Soja, Gluten)

1 ounce

Sweet Thai Chili Sauce

Not included in your delivery

Salt

Pepper

1 teaspoon

Sugar

1 tablespoon

Cooking Oil

2 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories830 kcal

Fat30 g

Saturated Fat11 g

Carbohydrate106 g

Sugar26 g

Dietary Fiber3 g

Protein37 g

Cholesterol165 mg

Sodium960 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

•Zester

•Small pot

•Large Pan

•Small Bowl

Instructions

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

• 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, heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 2 TBSP water, and 1 tsp sugar (2 tsp for 4 servings). 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.

• 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.

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

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

Chicken is fully cooked when internal temperature reaches 165º.