Express
Bangkok-Style Crispy Onion Chicken
with Swiss chard and bok choy
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Eggs, Wheat, Sesame, Soy
- Calorie-Conscious
- Protein-Packed
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 8 oz. Cooked White Rice
- 1 Head of Baby Bok Choy
- 2 oz. Swiss Chard
- 1.32 oz. Mayonnaise
- 1 oz. Crispy Fried Onions
- 1 oz. Yuzu Dipping Sauce
- ⅕ fl. oz. Tamari Soy Sauce
- 1 tsp. Minced Ginger
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
-
Nutrition (per serving)
-
Calories600
-
Carbohydrates41g
-
Net Carbs38g
-
Fat31g
-
Protein34g
-
Sodium1580mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 2 Medium Non-Stick Pans
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Plate
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
-
If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
-
If using filets mignon, pat dry. Add steaks to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
-
1 Prepare Ingredients and Make Sauce
Finely crush crispy onions.
Remove any discolored outer leaves from bok choy and trim ends. Cut into 1/2" strips.Stem Swiss chard. Cut stems into 1/4” slices and coarsely chop leaves.In a mixing bowl, combine yuzu and 2/3 the mayonnaise (reserve remaining for chicken). Set aside.Pat chicken dry. Season both sides with half the garlic salt (reserve remaining for rice) and a pinch of pepper. -
2 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner. Transfer chicken to a plate and evenly top with remaining mayonnaise, then crispy onions, pressing gently to adhere.While chicken cooks, continue recipe. -
3 Cook the Vegetables
Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bok choy, Swiss chard, and ginger (to taste) to hot pan. Stir often until vegetables are tender, 3-5 minutes.Remove from burner and stir in soy sauce until combined.While vegetables cook, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging. Place rice in a microwave-safe bowl.
Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes.Stir in remaining garlic salt until combined and fluff rice with a fork.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
