Sweet Chili Chicken Bowls

Name: Sweet Chili Chicken Bowls with Chicken Thighs, Jasmine Rice, Bell Pepper & Candied Peanuts
Yield: 2 servings
Ingredients: 1 Bell Pepper; 1 Onion; 1 Lime; 1/4 oz Cilantro; 3/4 cup Rice; 1/2 oz Peanuts; 10 oz Chicken Thigh; 4 tbsp Sweet Soy Glaze; 1 oz Sweet Thai Chili Sauce; Salt; Black Pepper; 1 tsp Granulated Sugar; 1 tbsp Cooking Oil; 2 tbsp Butter

with Chicken Thighs, Jasmine Rice, Bell Pepper & Candied Peanuts

By Recipe0 System

Forget takeout: The path to sweet-and-savory dinner bliss is only 30 minutes away! In this recipe, chicken thighs, pepper, and onion are coated in a sumptuous sweet chili sauce, and peanuts are transformed into the perfect crunchy topping. Everything comes together over a bed of fluffy rice. The result? A symphony of flavors and textures so delicious, you might just lick the bowl.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Bell Pepper
1 Onion
1 Lime
1/4 oz Cilantro
3/4 cup Rice
1/2 oz Peanuts
10 oz Chicken Thigh
4 tbsp Sweet Soy Glaze
1 oz Sweet Thai Chili Sauce
Salt
Black Pepper
1 tsp Granulated Sugar
1 tbsp Cooking Oil
2 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Zest and quarter lime. Finely chop cilantro.
2

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.
3

While rice cooks, heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 2 TBSP water, and 1 tsp sugar (2 tsp for 4 servings). Cook, stirring often, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes.

Turn off heat; transfer to a small bowl. Wipe out pan.
4

Heat a large drizzle of oil in same pan over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 6-9 minutes.

Transfer veggies to a plate.
5

Heat a drizzle of oil in same pan over medium-high heat. Add chicken*; season with salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.

Stir in veggies, then add soy glaze, chili sauce, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until mixture is thoroughly coated, 1-2 minutes more.
6

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest to taste. Season with salt.

Divide rice between bowls and top with chicken mixture, peanuts, and cilantro. Serve with lime wedges on the side.

Chicken is fully cooked when internal temperature reaches 165º.

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