Sesame Soy Chicken Bowls
with Jasmine Rice, Sriracha Mayo & Crispy Fried Onions
We all know everything tastes better in a bowl—It’s been nice knowing you, plates!—the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce simply cannot be denied. And this 20-minutes savory, sweet, and spicy rendition is fully loaded: Buttery jasmine rice is topped with saucy sesame-soy ground beef and tender shredded cabbage and carrots, then drizzled with a delectable Sriracha mayo and topped with crispy fried onions and fresh scallions. 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
10 ounce
Chopped Chicken Breast
2 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Sriracha
4 ounce
Red Cabbage and Carrot Mix
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
1.5 ounce
Sesame Dressing
(Contains Soy, Sesame, Wheat)
1 unit
Crispy Fried Onions
(Contains Wheat)
2 unit
Scallions
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
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.
• 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.
• 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.
Open package of chicken* and drain off any excess liquid. Swap in chicken or turkey* for beef. (No need to break up chicken into pieces!)
• 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.
Chicken is fully cooked when internal temperature reaches 165°.
