Moo Shu Chicken Bowls

Name: Moo Shu Chicken Bowls with Cabbage, Scallions & Buttery Rice
Yield: 2 servings
Ingredients: 2 unit Scallions; 1 Lime; 10 oz Chicken Breast; 4 oz Cabbage; 2 tbsp Hoisin Sauce; 1 oz Sweet Thai Chili Sauce; 4 tbsp Sweet Soy Glaze; 1/2 cup Rice; 1 tbsp Sesame Seeds; Salt; Black Pepper; 1 tsp Cooking Oil; 1/2 tsp Granulated Sugar; 1 tbsp Butter

with Cabbage, Scallions & Buttery Rice

By Recipe0 System

This saucy, sweet, and spicy dish is ready in just 15 minutes—that’s faster than it takes to order delivery! Ground pork is browned with crisp cabbage and scallions, then simmered in a bold, punchy sauce of hoisin, Thai chili sauce, sweet soy glaze, and lime juice. It’s all spooned over buttery rice and garnished with sesame seeds for a nutty crunch. Prepare to be bowled over!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 unit Scallions
1 Lime
10 oz Chicken Breast
4 oz Cabbage
2 tbsp Hoisin Sauce
1 oz Sweet Thai Chili Sauce
4 tbsp Sweet Soy Glaze
1/2 cup Rice
1 tbsp Sesame Seeds
Salt
Black Pepper
1 tsp Cooking Oil
1/2 tsp Granulated Sugar
1 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

In a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Thinly slice scallions, separating whites from greens. Quarter lime.
2

Heat a drizzle of oil in a large pan over medium-high heat. Add pork* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

Open package of chicken* and drain off any excess liquid. Swap in chicken or beef* for pork. (No need to break up chicken into pieces!)
3

Stir scallion whites and cabbage into pan with pork; cook, stirring occasionally, until just tender, 2-3 minutes.

Stir in hoisin, chili sauce, 21⁄2 TBSP sweet soy glaze (5 TBSP for 4 servings; we sent more), and 1⁄2 tsp sugar (1 tsp for 4) until thoroughly combined. Turn off heat.

Taste and season with juice from half the lime (whole lime for 4), salt, and pepper.
4

Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.

Divide rice between bowls and top with moo shu pork. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with any remaining lime wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.

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