Express
< 20 Minute Meals
Chef Laura's Sriracha-Sweet Chili Chicken
with mixed vegetable fried rice
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Soy
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Cooked White Rice
- 3 oz. Matchstick Carrots
- 3 oz. Frozen Edamame
- 2 oz. Pineapple Chunks
- 2 fl. oz. Sweet Chili Sauce
- ⅘ fl. oz. Tamari Soy Sauce
- 2 Green Onions
- 1 tsp. Sriracha
- 1 tsp. Minced Garlic and Chili Pepper
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
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)
-
Calories530
-
Carbohydrates57g
-
Net Carbs50g
-
Fat14g
-
Protein39g
-
Sodium1900mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Colander/Strainer
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 shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
-
If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
-
1 Prepare the Ingredients
Drain pineapples in a colander/strainer and coarsely chop.
Trim and thinly slice green onions, keeping white and green portions separate. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add carrots to hot pan. Stir often until slightly tender, 4-6 minutes.Add edamame and 2 Tbsp. water. Cover and stir occasionally until water is almost completely evaporated, 1-2 minutes. -
3 Add the Rice
Carefully massage rice in bag to break up any clumps and remove from packaging.
Add rice, white portions of green onions, half the minced garlic and chili pepper (to taste; reserve remaining for chicken), 3/4 the soy sauce (reserve remaining for chicken), and a pinch of salt and pepper to hot pan. Stir occasionally until combined and rice is heated through, 2-3 minutes.Remove from burner.While fried rice cooks, continue recipe. -
4 Cook Chicken and Finish Dish
Pat chicken dry and season all over with Asian garlic, ginger & chile seasoning (use less if spice-averse).
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Add remaining minced garlic and chili pepper (to taste) and pineapples. Stir occasionally until garlic is fragrant, 30-60 seconds.Remove from burner. Stir in sweet chili sauce, Sriracha (to taste), and remaining soy sauce until combined.Plate dish as pictured on front of card, garnishing chicken and fried rice with green portions of green onions. 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.
