Sweet Chili Garlic Organic Chicken & Rice
with Pickled Veggies, Cilantro, Peanuts & Nuoc Cham
- Wheat
- Peanuts
- Fish
Tender chicken cutlets are seared, then glazed in sweet chili sauce for a glossy, caramelized finish. They’re served over fluffy jasmine rice alongside quick-pickled carrots and cucumber that add bright, tangy crunch. Toasted peanuts, crispy fried onions, and fresh cilantro provide textural contrast, while nuoc cham sauce brings Vietnamese-inspired umami depth to every bite.
Ingredients
4 ounce
Shredded Carrots
5 teaspoon
Rice Wine Vinegar
1 ounce
Sweet Thai Chili Sauce
1 unit
Mini Cucumber
1 unit
Lime
1 unit
Crispy Fried Onions
(Contains: Wheat)
¾ cup
Jasmine Rice
12 ounce
Organic Chicken Cutlets
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
½ ounce
Peanuts
(Contains: Peanuts)
2 tablespoon
Nuoc Cham Sauce
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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 tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, wash and dry produce.
Trim and thinly slice cucumber into rounds. Roughly chop cilantro. Quarter lime. Roughly chop peanuts (or gently crush them in their bag).
In a medium microwave-safe bowl, combine carrots, vinegar, 1 TBSP sugar (2 TBSP for 4 servings), and a pinch of salt; stir and cover with plastic wrap. Microwave 1 minute; carefully remove plastic wrap and stir in cucumber and half the cilantro. Set aside, stirring occasionally.
In a small bowl, combine nuoc cham, 1 TBSP water, and a squeeze of lime juice (2 TBSP water and a big squeeze of lime juice for 4 servings).
In a medium microwave-safe bowl, combine carrots, vinegar, 1 TBSP sugar (2 TBSP for 4 servings), and a pinch of salt. Cover with plastic wrap; microwave for 1 minute.
Carefully remove plastic wrap; stir in cucumber and half the cilantro. Set aside to pickle, stirring occasionally.
In a small bowl, combine nuoc cham, 1 TBSP water, and a squeeze of lime juice (2 TBSP water and a big squeeze of lime juice for 4 servings).
Place peanuts in a medium dry pan (large pan for 4) over medium-high heat. Cook, stirring, until golden brown and fragrant, 1-2 minutes.
Turn off heat; transfer peanuts to a separate small bowl. Wipe out pan.
Pat chicken* dry with paper towels; season all over with garlic powder, salt, and pepper.
Heat a drizzle of oil in pan used for peanuts over medium heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. TIP: If chicken is browning too quickly, reduce heat.
Remove from heat. Add chili sauce and turn chicken to coat. Transfer chicken to a cutting board to rest.
Fluff rice with a fork.
Thinly slice chicken crosswise.
Divide rice and pickled veggies (draining first) between plates in separate sections. Top rice with chicken. Garnish with peanuts, crispy fried onions, and remaining cilantro. Serve with nuoc cham sauce (drizzle it over the chicken and rice to taste!) and remaining lime wedges on the side.
