with Sticky Edamame Rice
Savour the vibrant flavours of this speedy chicken bowl. Tender chicken in a peanut-ginger sauce, paired with edamame sticky rice and a hint of chili (for the spice lovers!). A harmonious blend of sweet, savoury, and spicy that makes each bite a delightful adventure! Ingredients: Chicken tenders • Calrose rice • Ginger sauce (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) (soy, wheat) • Edamame (soy) • Snow peas • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Red chili pepper.
Allergens
Utensils
Tags
Chicken Breast Tenders
310 g
Sticky Rice
0.75 cup
Edamame
56 g
Peanut Butter
1 unit(s)
Ginger Sauce
4 tbsp
Snow Peas
56 g
Chili Pepper
1 unit(s)
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Add sticky rice to a medium bowl, then cover rice with water. Using your hand, swirl to rinse rice.
- Pour off cloudy water and refill with cold water. Repeat until water rinses clear.
- Add rice and edamame to the boiling water. Cover and reduce heat to medium-low. Cook until rice is tender and water is absorbed, 12-15 min.
- Remove the pot from heat. Set aside, still covered.
- Trim, then halve peas.
- Finely chop chili, removing seeds for less heat, if desired. (TIP: We suggest using gloves when prepping chilies!)
- Add peanut butter and 1/2 cup (1 cup) warm water to the same medium bowl (used in step 1). Whisk until smooth.
- Add ginger sauce. Whisk to combine.
- Set aside.
- Pat chicken dry with paper towels.
- Season with salt and pepper.
- Heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then snow peas. Cook, stirring often, until tender-crisp, 4-5 min. Season with salt and pepper.
- Transfer to a small bowl, then cover to keep warm.
- Add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders to the same pan. Sear until tenders are golden-brown and cooked through, 4-5 min per side.**
- Add peas and peanut-ginger mixture to the pan with chicken.
- Remove from heat, stirring often, until thickened slightly, 2-3 min.
- Season with salt and pepper, to taste.
- Fluff rice with a fork.
- Divide rice between bowls.
- Top with chicken and snow pea mixture.
- Spoon over remaining sauce from the pan.
- Top with chilis, if desired.
730
kcal
Calories
22
g
Fat
4
g
Saturated Fat
80
g
Carbohydrate
11
g
Sugar
3
g
Dietary Fiber
52
g
Protein
125
mg
Cholesterol
580
mg
Sodium
0
g
Trans Fat
1000
mg
Potassium
100
mg
Calcium
3
mg
Iron
with Red Pepper Pesto, Roasted Veggies and Garlic Toast