with Jasmine Rice
Dive into a flavour fusion with tender chicken coated in sweet chili sauce! Stirred through fluffy rice with green onions, this dish offers a playful mix of sweet and savoury in every bite. Get ready for a colourful and delicious adventure! Ingredients: Chicken breast • Sweet bell pepper • Jasmine rice • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Yellow onion • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Green onion.
Allergens
Utensils
Tags
Chicken Breast, Diced
310 g
Jasmine Rice
0.75 cup
Sweet Bell Pepper
1 unit(s)
Onion, sliced
56 g
Vegetarian Oyster Sauce
0.25 cup
Ginger-Garlic Puree
2 tbsp
Sweet Chili Sauce
2 tbsp
Soy Sauce
1 tbsp
Green Onion
1 unit(s)
Oil
1.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Using a strainer, rinse rice until water runs clear.
- Once water is boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/4-inch strips.
- Thinly slice green onions.
- Whisk together soy sauce, oyster sauce, ginger-garlic puree, sweet chili sauce and 1/4 cup (1/2 cup) water in a small bowl.
- Set aside.
- Pat chicken dry with paper towels.
- Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then onions and pepper. Cook, stirring occasionally, until tender-crisp, 2-3 min.
- Season with salt and pepper.
- Transfer to a plate.
- Add 1/2 tbsp (1 tbsp) oil to the same pan, then chicken.
- Cook, flipping once halfway through, until cooked through, 5-6 min.**
- Add sauce and return veggies to the pan.
- Cook, stirring often, until sauce thickens slightly, 2-3 min.
- Season with salt and pepper, to taste.
- Fluff rice with a fork, then stir in green onions.
- Divide rice between bowls.
- Top with saucy chicken and veggies.
670
kcal
Calories
15
g
Fat
2.5
g
Saturated Fat
91
g
Carbohydrate
20
g
Sugar
2
g
Dietary Fiber
42
g
Protein
115
mg
Cholesterol
2240
mg
Sodium
0
g
Trans Fat
850
mg
Potassium
40
mg
Calcium
3
mg
Iron
