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Chicken Nuggets with Jasmine Rice and Sweet Chili Sauce

Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

Bell & Evans Chicken Nuggets top the list of amazing ingredients in this sweet, sour and spicy Eastern dish.  On the table in 30 minutes or less!


  • 1 box Bell & Evans Chicken Nuggets
  • 2 cups Cooked Jasmine rice (keep warm)
  • 1 lb Asparagus (slice into ½” rounds, reserving the tips)
  • 4 tsp Toasted sesame seeds (black or white)
  • 6 oz Thai sweet chili sauce


  1. Prepare chicken nuggets according to box directions.
  2. Cook rice and reserve, keep warm.
  3. Boil a medium pot of water, add 1 teaspoon of kosher salt. Add asparagus and cook for 90 seconds. Drain and reserve.
  4. In a medium mixing bowl add; asparagus tips, most of the sesame seeds, 3 oz of sweet chili sauce and toss together.
  5. Portion rice into 4 bowls or plates.
  6. Using the empty rice bowl, toss chicken nuggets with remaining chili sauce and sesame seeds. Divide evenly on the 4 bowls and serve.
  7. Add more sweet chili sauce as desired!

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