Tangy Tamarind Chicken over Rice

Name: Tangy Tamarind Chicken over Rice with Cilantro-Lime Slaw & Peanuts
Total time: 30 min
Yield: 2
Cuisine: East Asia
Ingredients: ¾ cup Jasmine Rice; ¼ ounce Cilantro; 1 unit Lime; ½ ounce Peanuts; 4 ounce Coleslaw Mix; 10 ounce Chicken Cutlets; 4 ounce Tangy Tamarind Sauce; Salt; Pepper; ½ teaspoon Sugar; 1 teaspoon Cooking Oil; 1 tablespoon Butter

with Cilantro-Lime Slaw & Peanuts

Recipe Development TeamPublished on July 22, 2024

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Our tamarind sauce brings a tangy-sour-sweet profile to this hearty chicken rice bowl. You’ll drizzle pan-seared cutlets with a quick homemade tamarind sauce swirled with butter for extra rich flavor. Complete your meal with a bright cilantro-lime cabbage slaw for refreshing contrast and top with a sprinkle of crunchy peanuts.

Tags:

Protein Smart

•Easy Prep

Allergens:

Peanuts

•Fish

•Soy

•Milk

The quantities provided above are averages only.

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

¾ cup

Jasmine Rice

¼ ounce

Cilantro

1 unit

Lime

½ ounce

Peanuts

(Contains: Peanuts)

4 ounce

Coleslaw Mix

10 ounce

Chicken Cutlets

4 ounce

Tangy Tamarind Sauce

(Contains: Fish, Soy)

Not included in your delivery

Salt

Pepper

½ teaspoon

Sugar

1 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories710 kcal

Fat17 g

Saturated Fat5 g

Carbohydrate89 g

Sugar18 g

Dietary Fiber3 g

Protein40 g

Cholesterol115 mg

Sodium840 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

•Small pot

•Medium Bowl

•Paper Towel

•Large Pan

Instructions

• In a small pot, combine rice, 11⁄4 cups water (21⁄4 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.

• Meanwhile, wash and dry produce. Roughly chop cilantro. Quarter lime. Roughly chop peanuts. • In a medium bowl, toss together coleslaw mix, cilantro, 1⁄2 tsp sugar (1 tsp for 4 servings), juice from half the lime, salt, and pepper. Set aside, tossing occasionally, until ready to serve.

• Pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. (If chicken is browning too quickly, reduce heat to medium and cover with a lid.) Turn off heat; transfer to a cutting board. Wipe out pan. • Return same pan to stovetop over low heat. Add tamarind sauce, 1⁄4 cup water, and 1 TBSP butter (1/3 cup water and 2 TBSP butter for 4 servings); cook, stirring, until combined and butter has melted, 30-60 seconds.

• Fluff rice with a fork. Thinly slice chicken crosswise. • Divide rice and slaw between plates in separate sections. Top rice with chicken; drizzle with sauce and garnish with peanuts. Serve with remaining lime wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.