Meal Kit

Thai Chicken Buddha Bowl

with citrus peanut sauce

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Peanuts, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This rice bowl combines the slight heat of shishitos and salty peanut sauce for a combination that brings deliciousness to every forkful. Not only deliciousness, but a multitude of textures, from crunchy slaw to simple rice.

In Your Box (serves 2)

  • 2 Boneless Skinless Chicken Breasts
  • ¾ cup Jasmine Rice
  • 4 oz. Slaw Mix
  • 1 Lime
  • Info
    2 fl. oz. Peanut Sauce
  • 2 oz. Shishito Peppers
  • Info
    1 oz. Roasted Peanuts
  • ¼ oz. Cilantro

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

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
  1. 1

    Cook the Rice

    Bring a medium pot with rice, 11/2 cup water, and a pinch of salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.

    Remove from burner and set aside covered.

    While rice cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Stem shishitos.

    Halve lime. Quarter one half and juice remaining half.

    Coarsely chop peanuts.

    Mince cilantro (no need to stem).

    Pat chicken breasts dry, and season both sides with a pinch of pepper.

  3. 3

    Make the Slaw

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shishito peppers to hot pan and stir occasionally until charred, 2-3 minutes.

    Remove from burner. Transfer shishito peppers to a mixing bowl.

    Add slaw mix, cilantro (reserve a pinch for garnish), 1 Tbsp. lime juice, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper to mixing bowl with shishito peppers. Stir to combine and set aside, stirring occasionally.

    Reserve pan; no need to wipe clean.

  4. 4

    Cook the Chicken

    Return pan used to cook shishito peppers to medium heat and add 1 tsp. olive oil.

    Add chicken to hot pan and cook until chicken is browned and reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.

    Remove chicken to a plate.

  5. 5

    Finish the Dish

    Slice chicken, if desired.

    Plate dish as pictured on front of card, topping rice with slaw and chicken, and garnishing with peanut sauce, peanuts, and remaining cilantro. Squeeze lime wedges over to taste. Bon appétit!

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