Sweet Chili Tofu Bowls
with Jasmine Rice, Bell Pepper & Candied Peanuts
- Soy
- Sesame
- Wheat
- Peanuts
- Milk
Forget takeout: The path to sweet-and-savory dinner bliss is only 30 minutes away! In this recipe, dark meat chicken, 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.
Ingredients
1 ounce
Sweet Thai Chili Sauce
1 unit
Onion
1 unit
Tofu
(Contains: Soy)
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Lime
1 unit
Bell Pepper
¾ cup
Jasmine Rice
¼ ounce
Cilantro
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it mild; consider adding extra salt or seasoning to boost flavor.
- Ease of prep: Instructions for tofu were missing, but customers managed to prepare it successfully.
- Suggestions: Try adding more vegetables for a heartier meal. The candied peanuts were a hit! 🥜
