Add a dash of excitement to the dinner table with our new Thai Chili Chicken meal! Enjoy succulent slices of chicken breast tossed in vibrant, umami-packed Thai sweet chili glaze, served atop a bed of fluffy white rice and crisp broccoli florets.
Meal Card: Thai Sweet Chili Chicken
Ingredients
- 2 – 4 packets Thai Chili Sauce
- 2 – 4 breasts Chicken Breast
- 1 – 2 packages White Rice
- 1 – 2 packages Broccoli
Directions
1) Thaw Thai chili sauce packets in warm water, or place in the refrigerator to thaw if scheduling this meal. (You can also place on top of Suvie to warm if you are doing a “Cook Now”.)
2) Open chicken breasts and place on the roasting rack (handles facing up) in a Suvie pan. Season with 1 tbsp olive oil, ½ tsp salt, and ground black pepper. For 4 servings, season with 2 tbsp olive oil, 1 tsp salt, and ground black pepper. Place pan in the top zone of Suvie.
3) Before opening, gently tap broccoli and white rice on the counter to break apart. Open and add to a second Suvie pan. Season with 1 tbsp (2 tbsp) olive oil, 1/4 tsp (½ tsp) salt (for 4 servings, season with 2 tbsp olive oil and ½ tsp salt). Place pan in the bottom zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 18 minutes (for 4 servings, Roast for 25 minutes)
Top Zone: Roast at 350°F for 24 minutes (4 servings, Roast for 34 minutes)
5) When the cook is complete, remove chicken from Suvie and set aside to rest for 4 minutes. Stir rice and broccoli together and season to taste with salt and pepper.
6) Cut chicken against the grain into slices. Divide the chicken, broccoli, and rice between plates. Drizzle with the reserved Thai chili sauce.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 490, Total Fat 2g, Total Carbohydrates 60g, Total Sodium 440mg, Total Protein 45g.
