Sweet Chili Chicken & Cabbage Stir-Fry
with Crispy Fried Onions
Falling into a stir-fry rut with the same veggie + sauce combo each week? We’ve got you covered. This version features garlicky ground pork, which is simmered in a sweet, savory, and spicy blend of soy, ponzu, Thai chili sauce, and rice wine vinegar. It’s tossed with tender sautéed cabbage, then spooned over jasmine rice and garnished with crispy fried onions. The best part? It takes just 20 minutes from start to finish—now that’s what we call a winning dinner.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Jasmine Rice
2 unit
Scallions
1 ounce
Sweet Thai Chili Sauce
12 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
5 teaspoon
Rice Wine Vinegar
10 ounce
Chicken Breast Strips
1 teaspoon
Garlic Powder
4 ounce
Red Cabbage and Carrot Mix
1 unit
Crispy Fried Onions
(Contains Wheat)
Not included in your delivery
Salt
Pepper
½ teaspoon
Sugar
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big 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, trim and thinly slice scallions, separating whites from greens. • In a small bowl, combine chili sauce, ponzu, half the vinegar, 2½ TBSP sweet soy glaze, and ½ tsp sugar. (For 4 servings, use all the vinegar, 5 TBSP sweet soy glaze, and 1 tsp sugar.) TIP: Be sure to measure the sweet soy glaze—we sent more.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook until just softened, 1 minute. • Add pork and garlic powder; season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until pork is cooked through, 1-2 minutes. • Stir in sauce and cook, stirring, until slightly thickened, 1 minute more.
Pat chicken dry with paper towels. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) or beef for pork.
• Stir red cabbage and carrot mix into pan with pork; cook until just tender, 2-3 minutes. Taste and season with salt and pepper. • Fluff rice with a fork; stir in 1 TBSP butter until melted. • Divide rice between bowls; top with stir-fry. Garnish with scallion greens and crispy fried onions. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
