Sweet Chili Chicken Rice Bowls
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Sweet Chili Chicken Rice Bowls

Sweet Chili Chicken Rice Bowls

with Chicken Thighs, Sesame Slaw & Quick Pickled Cucumber

Forget take-out: The path to sweet-hot dinner bliss is only 30 minutes away! You’ll marinate and lightly batter juicy, flavorful chicken thighs morsels, pan-fry to golden perfection, then toss with sweet Thai chili sauce. The chicken is nestled atop a bowl of fluffy rice alongside a creamy cabbage slaw with sweet pears and tangy ponzu sauce, plus crisp and tangy pickled cucumber. Garnish your bowls with crackly sesame seeds for a symphony of flavors and textures.

Allergens:
Soy
Wheat
Eggs
Fish
Sesame

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

Total Time30 minutes
Prep Time5 minutes
DifficultyMedium

Ingredients

serving amount

10 ounce

Diced Chicken Thighs

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

1 unit

Mini Cucumber

1 unit

Pear

½ cup

Jasmine Rice

5 teaspoon

Rice Wine Vinegar

2 tablespoon

Mayonnaise

(Contains Eggs)

6 milliliters

Ponzu Sauce

(Contains Fish, Soy, Wheat)

4 ounce

Coleslaw Mix

1 tablespoon

Sesame Seeds

(Contains Sesame)

2 tablespoon

Cornstarch

1 ounce

Sweet Thai Chili Sauce

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

1 teaspoon

Sugar

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Nutrition Values

/ per serving
Calories720 kcal
Fat24 g
Saturated Fat4.5 g
Carbohydrate80 g
Sugar26 g
Dietary Fiber4 g
Protein34 g
Cholesterol165 mg
Sodium2580 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

Paper Towel
Medium Bowl
Small pot
Small Bowl
Large Pan

Instructions

Marinate Chicken
1

• Pat diced chicken thighs* dry with paper towels. In a medium bowl, combine chicken and soy sauce; set aside to marinate.

Prep & Cook Rice
2

• Wash and dry produce. • Trim and thinly slice cucumber into rounds. Halve, core, and slice pear lengthwise into ¼-inch-thick planks. Cut planks lengthwise to create ¼-inch-thick matchsticks. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Pickle Cucumber
3

• In a small bowl, combine vinegar, 1 tsp sugar, and 1 tsp salt (2 tsp sugar and 2 tsp salt for 4 servings); stir until dissolved. Add cucumber and just enough water to cover (we used ¼ cup; 1⁄3 cup for 4); stir to coat. Set aside to pickle, stirring occasionally.

Make Slaw
4

• In a second medium bowl (large bowl for 4 servings), combine mayonnaise and ponzu. • Add pear, coleslaw mix, and half the sesame seeds; toss to combine. Season with salt and pepper. Stir in splashes of cucumber pickling liquid to taste.

Coat & Cook Chicken
5

• To bowl with marinated chicken, add cornstarch and mix until chicken is coated. • Heat a large drizzle of oil in a large pan over medium-high heat. • Once oil is hot, add coated chicken in a single layer. (Be careful—the oil may splatter!) Cook, undisturbed, until browned and crispy on one side, 2-3 minutes. Flip chicken (the pieces will stick together, so you can turn the chicken easily). Cook, separating chicken into pieces, until cooked through, 2-3 minutes more. TIP: Depending on the size of your pan, you may need to work in batches.

Toss Chicken
6

• Wash and dry bowl bowl used for chicken. When chicken is done, transfer to clean bowl. Add chili sauce and toss to coat.

Finish & Serve
7

• Fluff rice with a fork and divide between shallow bowls. • Top rice with sweet chili chicken, slaw, and pickled cucumber (draining first) in separate sections. Sprinkle everything with remaining sesame seeds and serve.

Chicken is fully cooked when internal temperature reaches 165°.