Sesame-Soy Chicken Bowls
with Sriracha Mayo, Cilantro & Crispy Onions
Bowls are way past “having a moment”—they’ve become a pillar of our lunches and dinners. Why? It’s simple: Everything’s better in a bowl! (Nice knowing you, plates.) But seriously, the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. True to form, this rendition is fully loaded. Buttery, jasmine rice is topped with saucy ground beef and tender carrots. It’s all drizzled with a delectable Sriracha mayo, then topped with crispy fried onions and fresh cilantro. One bite will have you totally bowled over.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Jasmine Rice
2 tablespoon
Mayonnaise
(Contains Eggs)
4 ounce
Shredded Carrots
1.5 ounce
Sesame Dressing
(Contains Soy, Wheat)
¼ ounce
Cilantro
10 ounce
Chicken Breast Strips
1 teaspoon
Sriracha
4 tablespoon
Sweet Soy Glaze
(Contains Soy, Wheat)
1 unit
Crispy Fried Onions
(Contains Wheat)
Not included in your delivery
1 teaspoon
Cooking Oil
Pepper
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. Roughly chop cilantro. • In a small bowl, combine mayonnaise with Sriracha to taste.
• Heat a drizzle of oil in a large pan over medium-high heat. Add beef* and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 3-4 minutes. • Stir in carrots, sweet soy glaze, and 3 TBSP sesame dressing (6 TBSP for 4 servings). Cook until carrots are softened, beef is cooked through, and sauce has thickened, 2-4 minutes more. Taste and season with salt and pepper. Turn off heat.
Pat chicken dry with paper towels. Swap in chicken for beef; cook, stirring occasionally, until browned, 3-4 minutes. Cook through the rest of the step as instructed.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between bowls and top with beef mixture and any remaining sauce from pan. Drizzle with Sriracha mayo. Sprinkle with crispy fried onions and cilantro. Serve.
