Sweet Heat Chicken Cauli Bowls

Name: Sweet Heat Chicken Cauli Bowls with Cabbage-Carrot Rice & Pickled Cucumber
Yield: 2 servings
Ingredients: 1 tbsp Cornstarch; 10 oz Chicken Breast; 5 tsp Rice Vinegar; 1 unit Apricot Jam; 1/2 cup Rice; 1 clove Garlic; 1 Cucumber; 4 tbsp Sweet Soy Glaze; 4 oz Carrot; 10 oz Cauliflower; 2 unit Scallions; 1 tsp Sriracha; 1 Ginger; 4 tsp Cooking Oil, tsp; 1/4 tsp Granulated Sugar, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Cabbage-Carrot Rice & Pickled Cucumber

By Recipe0 System

Saucy cauliflower is the star of this bowl, making it a perfect vegan dinner idea! Here, you’ll roast florets until crisp and golden, then coat them in a jammy, garlicky sweet-hot glaze. Nestle the saucy cauli over a steaming bowl of veggie-loaded rice with tangy pickled cukes on the side. This bowl’s got all the bold flavors you crave, without the meat: Witness the power of cauliflower!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 tbsp Cornstarch
10 oz Chicken Breast
5 tsp Rice Vinegar
1 unit Apricot Jam
1/2 cup Rice
1 clove Garlic
1 Cucumber
4 tbsp Sweet Soy Glaze
4 oz Carrot
10 oz Cauliflower
2 unit Scallions
1 tsp Sriracha
1 Ginger
4 tsp Cooking Oil, tsp
1/4 tsp Granulated Sugar, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Halve cucumber lengthwise; slice into ¼-inch-thick half-moons. Cut cauliflower into bite-size pieces. Trim scallions; mince whites and slice greens on a diagonal into ½-inch pieces. Peel and mince or grate ginger. Peel and mince or grate garlic.
2

In a small bowl, combine cucumber, vinegar, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Set aside to pickle.

Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add chicken or turkey and season with salt and pepper. Cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
3

Toss cauliflower on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes.
4

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook, stirring occasionally, until fragrant and softened, 1 minute.

Add rice, ¾ cup water (1½ 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.
5

While rice cooks, heat a drizzle of oil in a medium pan over medium-high heat. Add scallion greens; cook, stirring, until fragrant, 1 minute.

Add cabbage and carrot mix; cook, stirring occasionally, until scallions are slightly charred and veggies are tender, 3-4 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Use pan used for chicken or turkey here.
6

In a second small bowl, whisk together half the cornstarch and ¼ cup cold water (all the cornstarch and ½ cup cold water for 4 servings) until no lumps remain. Set aside.

Heat a drizzle of oil in pan used for veggies over medium heat. Add ginger and garlic; cook, stirring occasionally, until fragrant, 30 seconds.

Stir in jam, sweet soy glaze, cornstarch mixture, and as much Sriracha as you like. Cook, stirring constantly, until thickened and syrupy, 2-3 minutes. Reduce heat to low. TIP: Add water a splash at a time if sauce seems too thick.

When cauliflower is done roasting, add to pan with sauce; stir until thoroughly coated.

Stir chicken or turkey into sauce along with cauliflower.
7

Stir cabbage mixture into pot with rice.

Divide rice between shallow bowls. Top with saucy cauliflower and pickled cucumber (draining first). Serve.

Chicken is fully cooked when internal temperature reaches 165°.

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