Meal Kit
Sweet Chili Lime Chicken
with broccoli, snap peas, and jasmine rice
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Soy
Chef
Scott Gorsky
Need some sugar in your bowl? This meal provides “sweetness” in droves. There's the chili lime sauce, with soy and honey, that lovingly coats the chicken and the dynamic duo of green: snap peas and broccoli. This meal is also sweet and easy to prepare, just a bit of chopping and cooking. Nothing too fancy or too complex. Also sweet, the low amount of calories to this dish, making it a feel-good, nice-and-easy, super-tasty meal. Sweeeet.
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 6 oz. Broccoli Florets
- ¾ cup Jasmine Rice
- 3 oz. Snap Peas
- 1 Lime
- 2 fl. oz. Sweet Chili Sauce
- 2 Green Onions
- ½ fl. oz. Honey
- 2 Tbsp. Cornstarch
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⅖ fl. oz. Tamari Soy Sauce
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) oOA9o9Oy
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Calories720
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Carbohydrates102g
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Net Carbs98g
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Fat12g
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Protein48g
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Sodium1740mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 2 Mixing Bowls
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Rice
Bring a small pot with rice and 11/2 cup water to a boil.
Reduce heat to low, cover, and cook until rice is tender, 18-20 minutes.Remove from burner and set aside covered.While rice cooks, prepare ingredients. -
2 Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Halve lime. Juice one half and cut other half into quarters.Remove strings from snap peas, if necessary.Combine sweet chili sauce, soy sauce, honey, and 1 tsp. lime juice in a mixing bowl. Set aside.Pat chicken breasts dry and, on a separate cutting board, cut into 1" dice. Season with 1/4 tsp. salt and a pinch of pepper, and toss with cornstarch in another mixing bowl, coating completely. -
3 Sear the Chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pan and stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner. Remove chicken to a plate.Reserve pan; no need to wipe clean. -
4 Cook the Vegetables
Return pan used to sear chicken to medium-high heat and add 1 tsp. olive oil.
Add snap peas, broccoli, and white portions of green onions to hot pan. Stir constantly until lightly charred, 2-4 minutes. -
5 Finish the Dish
Add chicken and sweet chili-soy mixture to pan. Stir constantly until chicken is glazed, 1-2 minutes.
Taste, and season with a pinch of salt if desired.Remove from burner.Plate dish as pictured on front of card, garnishing with green portions of green onion. Squeeze lime wedges over to taste. Bon appétit!
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