Sweet Chili Chicken & Rice Bar
One recipe–endless ways to enjoy!
It can feel impossible to find one option that satisfies everyone. Introducing our chef-curated “perfect plates,” where everyone at the dinner table can build their own bowl. This one stars juicy soy-glazed chicken, fluffy rice, tender roasted green beans and zucchini, and a lineup of tantalizing toppers—tangy slaw, creamy firecracker sauce, and crispy fried onions. Boom! You’re a mealtime superhero.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Jasmine Rice
1 unit
Zucchini
6 ounce
Green Beans
4 ounce
Cabbage & Carrots
5 teaspoon
Rice Wine Vinegar
10 ounce
Diced Chicken Thighs
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
2 ounce
Sweet Thai Chili Sauce
2 tablespoon
Mayonnaise
(Contains Eggs)
2 teaspoon
Sriracha Sauce
1 unit
Crispy Fried Onions
(Contains Wheat)
8 ounce
Broccoli
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
1 teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4), 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.
Adjust oven rack to middle position. Cut broccoli into bite-size pieces if necessary.
• Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons. Trim green beans if necessary. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
Toss broccoli on a baking sheet as instructed. Roast on middle rack until browned and tender, 15-20 minutes.
• Toss zucchini on one side of a baking sheet with a drizzle of oil, a pinch of salt, and pepper. • Toss green beans on empty side of same sheet with a drizzle of oil, a pinch of salt, and pepper. (For 4 servings, toss zucchini and green beans on two separate sheets.) • Roast on top rack until veggies are browned and tender, 10-12 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.)
Place broccoli in a large microwave-safe bowl; cover tightly with plastic wrap and poke a few holes in wrap. Microwave until broccoli is tender, 3-4 minutes. Carefully uncover (watch out for steam!) and toss broccoli with salt and pepper.
• While veggies roast, in a medium bowl, toss together cabbage and carrot mix, half the vinegar, 1 tsp sugar (all the vinegar and 2 tsp sugar for 4 servings), and a pinch of salt until combined. Set aside in the fridge until ready to serve.
• Open package of chicken and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, undisturbed, until browned, 2 minutes. Continue cooking, stirring occasionally, until chicken is cooked through, 2-4 minutes more. • Stir in soy glaze, half the chili sauce, and ¼ cup water (½ cup for 4 servings); cook until sauce has reduced and chicken is coated, 30-60 seconds.
• In a small bowl, combine mayonnaise, remaining chili sauce, and as much Sriracha as you like (we used ½ tsp; 1 tsp for 4 servings).
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). • Serve rice, zucchini, green beans, slaw, chicken, firecracker sauce, crispy fried onions, and any remaining Sriracha family style and let everyone build their own bowls.
Serve roasted broccoli with pasta bar.
Chicken is fully cooked when internal temperature reaches 165°.
