Thai Chicken Buddha Bowl

with citrus peanut sauce

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Peanuts, Soy

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)

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

  • Calories
    759
  • Carbohydrates
    83g
  • Fat
    25g
  • Protein
    50g
  • Sodium
    1660mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Cook the Rice
    1

    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.

  • Step 2 - Prepare the Ingredients
    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.

  • Step 3 - Make the Slaw
    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, 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.

  • Step 4 - Cook the Chicken
    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.

  • Step 5 - Finish the Dish
    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!