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.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Cook the Rice
Bring a medium pot with rice, 1½ 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.
Prepare the Ingredients
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.
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, ¼ 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.
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.
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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