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: 2people
Calories: 755kcal
Ingredients
2tspgingerfinely minced or grated
2scallions
4ozpineapple
1ozcashews
1/4cshredded coconut
3/4cjasmine rice
10ozchicken breaststrips
1lime
2tbsplime juice
2tsplime zest
1jalapeno
3tbpssoy sauce
4ozcarrotsshredded
4tbspsour cream
1tspwasabi
1 1/4tspsugar
1tbspoil
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).