Sweet Heat Chicken & Cauli Bowls
with Cabbage-Carrot Rice & Pickled Cucumber
Saucy cauliflower is the star of this bowl, making it a perfect vegan dinner idea! Here, you’ll roast florets until crisp and golden, then coat them in a jammy, garlicky sweet-hot glaze. Nestle the saucy cauli over a steaming bowl of veggie-loaded rice with tangy pickled cukes on the side. This bowl’s got all the bold flavors you crave, without the meat: Witness the power of cauliflower!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Mini Cucumber
10 ounce
Cauliflower Florets
2 unit
Scallions
1 thumb
Ginger
1 clove
Garlic
½ cup
White Rice
4 ounce
Coleslaw Mix
3 ounce
Carrots
5 teaspoon
Rice Wine Vinegar
1 tablespoon
Cornstarch
1 unit
Apricot Jam
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
1 teaspoon
Sriracha
10 ounce
Chopped Chicken Breast
Not included in your delivery
Salt
Pepper
¼ teaspoon
Sugar
6 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and halve cucumber lengthwise; slice into ¼-inch-thick half-moons. Cut cauliflower into bite-size pieces. Trim scallions; mince whites and slice greens on a diagonal into ½-inch pieces. Trim and peel carrot; grate on the largest holes of a box grater. • Peel and mince or grate ginger. Peel and mince or grate garlic.
• In a small bowl, combine cucumber, vinegar, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Set aside to pickle.
• Toss cauliflower on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes.
Rinse shrimp under cold water; pat dry with paper towels. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add shrimp or chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• While cauliflower roasts, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook, stirring occasionally, until fragrant and softened, 1 minute. • Add rice, 1 cup water (2 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 drizzle of oil in a medium pan over medium-high heat. Add scallion greens; cook, stirring, until fragrant, 1 minute. • Add coleslaw mix and shredded carrot; cook, stirring occasionally, until scallions are slightly charred and veggies are tender, 3-4 minutes. Turn off heat; transfer to a plate. Wipe out pan. • In a second small bowl, whisk together half the cornstarch and ¼ cup cold water (all the cornstarch and ½ cup cold water for 4 servings) until no lumps remain. Set aside.
Use pan used for shrimp or chicken here.
• Heat a drizzle of oil in pan used for veggies over medium heat. Add ginger and garlic; cook, stirring occasionally, until fragrant, 30 seconds. • Stir in jam, sweet soy glaze, cornstarch mixture, and as much Sriracha as you like. Cook, stirring constantly, until thickened and syrupy, 2-3 minutes. Reduce heat to low. TIP: Add water a splash at a time if sauce seems too thick. • When cauliflower is done roasting, add to pan with sauce; stir until thoroughly coated.
Stir shrimp or chicken into sauce along with cauliflower.
• Stir cabbage mixture into pot with rice. • Divide rice between shallow bowls. Top with saucy cauliflower and pickled cucumber (draining first). Serve.
Chicken is fully cooked when internal temperature reaches 165°.
