Sweet Chili Chicken Bowls
with Chicken Thighs, Jasmine Rice, Bell Pepper & Candied Peanuts
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Bell Pepper
1 unit
Yellow Onion
1 unit
Lime
¼ ounce
Cilantro
¾ cup
Jasmine Rice
½ ounce
Peanuts
(Contains Peanuts)
10 ounce
Diced Chicken Thighs
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
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
Utensils
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.
