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Tangy Tropical Chicken
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Tangy Tropical Chicken

Tangy Tropical Chicken

with Bell Pepper over Ginger Rice

Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “Dinner...what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty delicious. We’re serving up tender chicken, ginger-infused rice, and sautéed bell pepper and shallot. To finish things off, the veggies are simmered in a life-affirming blend of pineapple, sweet Thai chili sauce, lime juice, and butter. Talk about a dream come true!

Calorie Smart

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

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit

Bell Pepper

1 unit


1 thumb


¼ ounce


1 unit


½ cup

Jasmine Rice

10 ounce

Chicken Cutlets

4 ounce


1 ounce

Sweet Thai Chili Sauce

Not included in your delivery



4 teaspoon

Vegetable Oil

2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories650 kcal
Fat25 g
Saturated Fat9 g
Carbohydrate72 g
Sugar19 g
Dietary Fiber4 g
Protein34 g
Cholesterol130 mg
Sodium220 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.


Small pot
Aluminum Foil
Large Pan
Paper Towel



• Wash and dry all produce. • Halve, peel, and thinly slice half the shallot; finely chop remaining shallot. Peel and mince or grate ginger. Halve, core, and very thinly slice bell pepper into strips. Zest and quarter lime (for 4 servings, zest 1 lime and quarter both). Roughly chop cilantro.

Cook Rice

• Heat a drizzle of oil in a small pot over medium-high heat. Add chopped shallot and half the ginger; cook, stirring, until fragrant, 1 minute. • Stir in 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.

Cook Chicken

• While rice cooks, pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a large 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. • Turn off heat. Transfer to a cutting board. Cover loosely with foil to keep warm.

Cook Veggies

• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add bell pepper and cook, stirring occasionally, until slightly tender, 4-5 minutes. • Add sliced shallot and remaining ginger; cook until softened, 2-3 minutes.

Make Sauce

• Add pineapple and its juice, chili sauce, and juice from half the lime to pan with veggies. Bring to a simmer and cook until sauce is slightly thickened, 2-3 minutes. TIP: If sauce is too thick, stir in a splash of water. • Turn off heat; stir in half the cilantro and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.

Finish & Serve

• Thinly slice chicken crosswise. • Fluff rice with a fork; stir in lime zest and 1 TBSP butter. Season with salt and pepper. • Divide rice between bowls; top with sliced chicken and saucy veggies. Sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.