Includes chicken, toasted ginger-garlic white rice, bok choy, and Sriracha-lime dipping sauce
A national dish of Singapore, introduced by early Chinese immigrants from Hainan province in southern China. Our version of the flavorful, succulent chicken is poached in water with lots of scallions and ginger. The chicken-ginger-scallion broth is then used to cook the rice that's been lightly toasted with sesame oil, ginger, and garlic. We serve it with a side of Sriracha-lime dipping sauce and bok choy veggies.
Chicken, Rice (White Rice, Ginger, Garlic, Sesame Oil), Boy Choy, Dipping Sauce (Sriracha, Chicken Stock, Ginger, Garlic, Lime Juice, Brown Sugar), Scallions, Ginger, Salt
Portion: 13 oz
|Total Fat||12 g|
|Total Carb||55 g|