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Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! In this quick and delicious rice bowl, chicken is dusted with a coating of cornstarch just before hitting a hot pan to create a delicate crust—perfect for soaking up our vibrant sauce, featuring mayo, sweet chili, and spicy sambal oelek.
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Wash and dry the pepper. Cut off and discard the stem. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper and sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the rice; season with salt and pepper. Cook, stirring frequently and breaking the rice apart with a spoon, 2 to 3 minutes, or until combined and heated through. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
Pat the shrimp dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch; toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated shrimp in an even layer (discarding any excess cornstarch). Cook, without stirring, 1 to 2 minutes, or until lightly browned. Flip the shrimp and continue to cook, without stirring, 1 to 2 minutes, or until browned and cooked through. Turn off the heat.
To the bowl of sauce, carefully add the cooked shrimp (discarding any excess oil from the pan); stir to coat. Taste, then season with salt and pepper if desired. Serve the pepper rice topped with the dressed shrimp. Garnish with the peanuts. Enjoy!
Tips from Home Chefs