15-Min Bang Bang Chicken with Pre-Cooked Rice, Poblano Pepper & Peanuts

15-Min Bang Bang Chicken

with Pre-Cooked Rice, Poblano Pepper & Peanuts

15 MIN
+$1.99/serving 2 Servings
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  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
  • with Shrimp

    From the Test Kitchen

    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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    • Nutrition
      PER SERVING
    • Calories
      770 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    ingredients
    15-Min Bang Bang Chicken with Pre-Cooked Rice, Poblano Pepper & Peanuts
    Title
    • 10 oz Shrimp (Peeled & Deveined)
    • 10 oz Cooked White Rice
    • 1 Poblano Pepper
    • 3 Tbsps Roasted Peanuts
    • ⅓ cup East Asian-Style Sautéed Aromatics
    • ¼ cup Cornstarch
    • 3 Tbsps Sweet Chili Sauce
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Sambal Oelek
    Prepare the ingredients & make the pepper rice
    1 Prepare the ingredients & make the pepper rice

    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.

    Coat & cook the shrimp
    2 Coat & cook the shrimp

    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.

    Dress the shrimp & serve your dish
    3 Dress the shrimp & serve your dish

    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

    Prepare the ingredients & make the pepper rice
    1 Prepare the ingredients & make the pepper rice

    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.

    2 Coat & cook the shrimp

    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.

    Coat & cook the shrimp
    Dress the shrimp & serve your dish
    3 Dress the shrimp & serve your dish

    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!

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