Ginger Chicken & Cauliflower Rice Bowls
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Ginger Chicken & Cauliflower Rice Bowls

Ginger Chicken & Cauliflower Rice Bowls

with Spicy Smashed Cucumbers & Peanuts

We’ve got just three words: Umami. Ginger. Sauce. Yep, this sauce truly has it all—a sweet, mild ginger flavor, a trace of salty soy, and a hint of heat. Mixed with Thai chili sauce and ponzu, our ginger sauce provides the perfect sticky coating for chicken over rice. Smashed cukes offer a cooling side and a pop of color, and—well, we lied. We’ve got way more than three words. But did we mention the peanuts on top?! Alright, we’re done. You’ll just have to experience this one for yourself!

Tags:
Protein Smart
Calorie Smart
Carb Smart
Easy Cleanup
Easy Prep
Quick
Allergens:
Soy
Wheat
Sesame
Fish
Peanuts
Milk

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

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

1 clove

Garlic

¾ cup

Jasmine Rice

2 unit

Mini Cucumber

½ ounce

Gochujang Sauce

(Contains Soy, Wheat)

1 tablespoon

Sesame Oil

(Contains Sesame)

18 milliliters

Ponzu Sauce

(Contains Fish, Soy, Wheat)

1 teaspoon

Korean Chili Flakes

10 ounce

Chopped Chicken Breast

4 tablespoon

Umami Ginger Sauce

(Contains Soy, Wheat)

1 ounce

Sweet Thai Chili Sauce

½ ounce

Peanuts

(Contains Peanuts)

12 ounce

Cauliflower Rice

Not included in your delivery

2 teaspoon

Cooking Oil

1 teaspoon

Sugar

Salt

Pepper

1 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories520 kcal
Fat24 g
Saturated Fat7 g
Carbohydrate37 g
Sugar25 g
Dietary Fiber5 g
Protein37 g
Cholesterol125 mg
Sodium950 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
Strainer
Paper Towel
Large Pan

Instructions

Cook Rice
1

• Wash and dry produce. • In a small pot over medium-high heat, combine rice, 1¼ cups water (2 cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce heat to low; cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain) and a pinch of salt. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Keep covered off heat until ready to serve. (Save jasmine rice for another use.)

Prep & Smash
2

• Peel and mince garlic. • Trim and halve cucumbers lengthwise. Place under a plate; press down until cucumbers break open. Chop into ½-inch pieces.

Salt Cucumbers
3

• Transfer cucumbers to a medium bowl; cover with salt and toss to coat. Let sit for 3-5 minutes, then rinse and drain. Return to bowl.

Cook Chicken
4

• Meanwhile, pat chicken* dry with paper towels; cut into bite-size pieces if necessary. Season with a pinch of salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 2-3 minutes. • Reduce heat to medium and add ginger sauce, chili sauce, and two packets ponzu (four packets for 4 servings); cook, stirring occasionally, until thickened, 2-3 minutes. Taste and season with salt and pepper as needed.

Finish Cucumbers
5

• To bowl with cucumbers, add gochujang, garlic, half the sesame oil (all for 4 servings), remaining ponzu, 1 tsp sugar (2 tsp for 4), and chili flakes to taste. Toss to coat.

Finish & Serve
6

• Fluff rice with a fork. • Divide rice and chicken between bowls in separate sections. Top with smashed cucumbers and peanuts. Serve.

Chicken is fully cooked when internal temperature reaches 165º.

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