Sweet Chili Vegetable Rice Bowls with Soft-Boiled Eggs & Togarashi Peanuts

Sweet Chili Vegetable Rice Bowls

with Soft-Boiled Eggs & Togarashi Peanuts

35 MIN
$10.94/serving 4 Servings
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    From the Test Kitchen

    Satisfyingly savory flavors abound in this dish thanks to the umami-rich sauce of soy sauce, sesame oil, and sweet chili that we’re tossing with delightfully tender sautéed peppers and bok choy. It's all complete with the rich yolk of a perfectly soft-boiled egg, plus togarashi-seasoned peanuts for a welcome crunch.
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    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
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    ingredients
    Sweet Chili Vegetable Rice Bowls with Soft-Boiled Eggs & Togarashi Peanuts
    Title
    • 18 oz Boneless Chicken Breast Pieces
    • 4 Pasture-Raised Eggs
    • 1 cup Long Grain White Rice
    • ½ lb Sweet Peppers
    • 6 oz Carrots
    • 1 Piece Ginger
    • 15 oz Baby Bok Choy
    • 2 Scallions
    • 1 Tbsp Sesame Oil
    • 2 Tbsps Soy Sauce
    • 2 Tbsps Vegetarian Ponzu Sauce
    • ¼ cup Sweet Chili Sauce
    • 3 Tbsps Roasted Peanuts
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    time-saving
    tips & techniques
    Cook the eggs
    1 Cook the eggs

    Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Carefully add the eggs to the pot of boiling water. Cook 7 minutes for soft-boiled, or until your desired degree of doneness. Reserving the pot, drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper.

    Prepare the ingredients & make the sauce
    2 Prepare the ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater. In a bowl, combine the grated carrots and ponzu sauce; set aside to marinate, stirring occasionally, at least 10 minutes. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; roughly chop. Peel the ginger; finely chop to get 2 tablespoons (you may have extra). In a bowl, combine the soy sauce, sesame oil, sweet chili sauce, and 2 tablespoons of water.

    Cook the rice
    3 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In the same pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Make the togarashi peanuts
    4 Make the togarashi peanuts

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the peanuts and as much of the togarashi as you would like. Cook, stirring constantly, 1 to 2 minutes, or until coated and fragrant. Transfer to a paper towel-lined plate; immediately season with salt. Rinse and wipe out the pan.

    Cook the chicken
    5 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl. Cover with foil to keep warm.

    Cook the vegetables & serve your dish
    6 Cook the vegetables & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the quartered peppers. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the chopped bok choy, chopped ginger, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished vegetables, cooked chicken, and seasoned eggs. Garnish with the sliced green tops of the scallions and togarashi peanuts. Enjoy!

    Tips from Home Chefs

    Cook the eggs
    1 Cook the eggs

    Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Carefully add the eggs to the pot of boiling water. Cook 7 minutes for soft-boiled, or until your desired degree of doneness. Reserving the pot, drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper.

    2 Prepare the ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater. In a bowl, combine the grated carrots and ponzu sauce; set aside to marinate, stirring occasionally, at least 10 minutes. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; roughly chop. Peel the ginger; finely chop to get 2 tablespoons (you may have extra). In a bowl, combine the soy sauce, sesame oil, sweet chili sauce, and 2 tablespoons of water.

    Prepare the ingredients & make the sauce
    Cook the rice
    3 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In the same pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    4 Make the togarashi peanuts

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the peanuts and as much of the togarashi as you would like. Cook, stirring constantly, 1 to 2 minutes, or until coated and fragrant. Transfer to a paper towel-lined plate; immediately season with salt. Rinse and wipe out the pan.

    Make the togarashi peanuts
    Cook the chicken
    5 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl. Cover with foil to keep warm.

    6 Cook the vegetables & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the quartered peppers. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the chopped bok choy, chopped ginger, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished vegetables, cooked chicken, and seasoned eggs. Garnish with the sliced green tops of the scallions and togarashi peanuts. Enjoy!

    Cook the vegetables & serve your dish
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