Chicken Luau Bowls
with Carrots and Honey Butter over Rice
Our chefs can’t get enough of pairing chicken with pineapple. One’s savory and one’s sweet, meaning that the duo has some sophisticated contrasts to please the adults while also being plenty fun and familiar for the kids. In these rice bowls, they’re joined by other ingredients that give the whole dish a tropical feel, like ginger, honey butter carrots, and a soy-sauce-based glaze.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 ounce
Honey
6 unit
Carrots
1 thumb
Ginger
4 unit
Scallions
1 unit
Lemon
1.5 cup
Jasmine Rice
8 ounce
Pineapple
24 ounce
Chicken Breasts
3 teaspoon
Moo Shu Spice Blend
4 tablespoon
Soy Sauce
(Contains Soy, Wheat)
2 unit
Chicken Stock Concentrate
1 teaspoon
Chili Flakes
Not included in your delivery
4 tablespoon
Butter
(Contains Milk)
5 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Put 3 TBSP butter and honey in a small bowl; let sit at room temperature. Peel carrots, then slice diagonally into ¼-inch-thick rounds and place in a large, microwave-safe bowl with a pinch of salt and 2 TBSP water. Cover with plastic wrap, poke a few holes in it, and set aside.
Peel and mince enough ginger to give you 2 tsp (save the rest for another use). Place in a small pot. Trim, then thinly slice scallions; add whites to same pot and set greens aside. Zest 2 tsp zest from lemon, then halve. Add zest to bowl with butter and honey. Squeeze 2 TBSP lemon juice into another small bowl.
Add a large drizzle of olive oil to pot with the ginger and scallion whites. Place over medium-high heat. Cook, stirring, until just softened, about 1 minute. Add rice and 1¼ cups water. Season with salt and pepper. Bring to a boil, stir, and cover. Reduce heat to low and simmer until tender, 9-11 minutes.
Heat a drizzle of olive oil in a large, nonstick pan over medium-high heat. Drain pineapple, pouring juice into bowl with lemon juice. Add fruit to pan and cook, tossing occasionally, until just browned, 2-3 minutes. Place in a third small bowl. Wipe out pan and heat a large drizzle of olive oil in it over medium-high heat. Pat chicken with a paper towel. Add to pan and season with salt and pepper. Cook without flipping until browned on bottom, 5-6 minutes.
Sprinkle chicken with moo shu spice, then flip. Cook until golden on other side, 4-5 minutes. Pour soy sauce, lemon and pineapple juices, ¼ cup water, and stock concentrates into pan. Let reduce by half, 2-3 minutes. Remove from heat and stir in 1 TBSP plain butter; set aside. Using a fork, mash together honey and butter in bowl until smooth; season with salt and pepper. Microwave carrots until tender, 3-4 minutes; toss with 1 TBSP honey butter.
Season carrots with salt and pepper. Slice chicken. Fluff rice with a fork; divide between bowls or plates and arrange chicken on top. Add pineapple and carrots to the side. Top chicken with pan sauce and remaining honey butter. Garnish with scallion greens and chili flakes to taste. Cut any remaining lemon into wedges for squeezing over.
