Tangy Tropical Chicken

Name: Tangy Tropical Chicken with Bell Pepper over Ginger Rice
Yield: 2 servings
Ingredients: 1 oz Sweet Thai Chili Sauce; 1/2 cup Rice; 1 Lime; 10 oz Chicken Cutlets; 1 Bell Pepper; 1/4 oz Cilantro; 4 oz Pineapple; 1 Ginger; 1 unit Shallot; 4 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tbsp Butter, tbsp

with Bell Pepper over Ginger Rice

By Recipe0 System

Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “Dinner...what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty delicious. We’re serving up tender chicken, ginger-infused rice, and sautéed bell pepper and shallot. To finish things off, the veggies are simmered in a life-affirming blend of pineapple, sweet Thai chili sauce, lime juice, and butter. Talk about a dream come true!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 oz Sweet Thai Chili Sauce
1/2 cup Rice
1 Lime
10 oz Chicken Cutlets
1 Bell Pepper
1/4 oz Cilantro
4 oz Pineapple
1 Ginger
1 unit Shallot
4 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp
2 tbsp Butter, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce.

Halve, peel, and thinly slice half the shallot; finely chop remaining shallot. Peel and mince or grate ginger. Halve, core, and very thinly slice bell pepper into strips. Zest and quarter lime (for 4 servings, zest 1 lime and quarter both). Roughly chop cilantro.
2

Heat a drizzle of oil in a small pot over medium-high heat. Add chopped shallot and half the ginger; cook, stirring, until fragrant, 1 minute.

Stir in rice, ¾ cup water (1½ 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.
3

While rice cooks, pat chicken* dry with paper towels and season all over with salt and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

Turn off heat. Transfer to a cutting board. Cover loosely with foil to keep warm.
4

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add bell pepper and cook, stirring occasionally, until slightly tender, 4-5 minutes.

Add sliced shallot and remaining ginger; cook until softened, 2-3 minutes.
5

Add pineapple and its juice, chili sauce, and juice from half the lime to pan with veggies. Bring to a simmer and cook until sauce is slightly thickened, 2-3 minutes. TIP: If sauce is too thick, stir in a splash of water.

Turn off heat; stir in half the cilantro and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.
6

Thinly slice chicken crosswise.

Fluff rice with a fork; stir in lime zest and 1 TBSP butter. Season with salt and pepper.

Divide rice between bowls; top with sliced chicken and saucy veggies. Sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.

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