Go Back
+ servings

Chicken Rice Bowls with Pineapple, Cashews, and Wasabi Cream

Course: Gather-N-Go, Main Course
Keyword: Chicken, Rice, Wasabi
Allergen: Milk, Soy, Tree Nuts
Servings: 2 people
Calories: 755kcal

Ingredients

  • 2 tsp ginger finely minced or grated
  • 2 scallions
  • 4 oz pineapple
  • 1 oz cashews
  • 1/4 c shredded coconut
  • 3/4 c jasmine rice
  • 10 oz chicken breast strips
  • 1 lime
  • 2 tbsp lime juice
  • 2 tsp lime zest
  • 1 jalapeno
  • 3 tbps soy sauce
  • 4 oz carrots shredded
  • 4 tbsp sour cream
  • 1 tsp wasabi
  • 1 1/4 tsp sugar
  • 1 tbsp oil

Instructions

Prep/Package Toasted Coconut

  • Heat a large pan over medium-high heat (use a nonstick pan if you have one). Add coconut and toast, stirring occasionally, until lightly browned, 1-3 minutes. Set aside on a plate to cool. Package in a small container.

Prep/Package Scallion

  • Trim and thinly slice scallions, seperating the whites and greens. Set whites aside. Package greens in a small container.

Prep/Package Rice

  • Package scallion whites in a small container. Package rice in a container. Combine 1 tbsp butter and 1 tsp ginger, package in a small container. 

Prep/Package Chicken

  • Combine chicken, 1 tbsp soy sauce, oil, salt, pepper, and 1/4 tsp sugar. Package in a sealed package.

Prep/Package Pineapple

  • Cut pineapple into small 1/2 inch chunks. Package in a sealed package.

Prep/Package Toppings

  • Zest lime and package in a small container.
  • Package cashews in a small container.
  • Thinly slice jalapeno, removing ribs and seeds first for less heat. Package in a small container.
  • Stir soy sauce, 1 tbsp lime juice, 1 tsp ginger, and 1 tsp sugar in a bowl. Package half of the dressing in a small container. 
  • Shred carrots. Add the other half of the dressing to the carrots. Toss to coat. Package in a sealed package.
  • Combine sour cream, wasabi, 1 tsp lime juice, and 1 tsp water. Package in a small container.

Cook Rice

  • Heat a small pot over medium-high heat and add rice, scallion whites, and ginger/butter mixture. Stir until lightly toasted, about 1 minute. 
  • Add 1 1/4 cups water. Bring to a boil, then cover and lower heat. Cook until tender, about 15 minutes. Keep covered off heat until ready to serve.

Cook Chicken

  • Heat large pan over medium-high heat and add chicken. Cook, stirring occasionally, until browned and cooked through (Chicken is fully cooked when internal temperature reaches 165 degrees), about 7 minutes. Transfer to a medium bowl.
  • Add pineapple chunks to pan used to cook chicken. Cook over medium-high heat, stirring occasionally, until lightly charred, 1-2 minutes. Transfer to bowl with chicken and toss to combine.

Finish and Serve

  • Fluff rice with a fork, then stir in lime zest. Divide rice between bowls, pushing to one side.
  • Mound carrots next to rice, followed by chicken mixture. Drizzle with soy dressing. Garnish with coconut and cashews. Drizzle with wasabi cream. Garnish with scallion green and jalapeno (to taste).
  • Cut lime into wedges and serve on the side.

Nutrition

Calories: 755kcal | Carbohydrates: 89g | Protein: 42g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 103mg | Sodium: 1499mg | Potassium: 1127mg | Fiber: 5g | Sugar: 19g | Vitamin A: 9890IU | Vitamin C: 58mg | Calcium: 104mg | Iron: 3.5mg