6-Serving Meal
Chicken and Vegetable Stir-Fry with Wontons
serves 6
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Wheat, Sesame, Soy
- Calorie-Conscious
- Protein-Packed
Chef
Hannah Fenton
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In Your Box (serves 6)
- 30 oz. Diced Boneless Skinless Chicken Breasts
- 24 oz. Cooked White Rice
- 12 oz. Mixed Diced Peppers
- 12 oz. Green Beans
- 6 oz. Orange Ginger Sesame Sauce
- 5 oz. Frozen Corn
- 3 oz. Yuzu Dipping Sauce
- 1½ oz. Wonton Strips
- 4 Green Onions
- 1 Tbsp. Cornstarch
- 3 tsp. Multicolor Sesame Seeds
- 2 tsp. Umami 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.
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Nutrition (per serving)
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Calories540
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Carbohydrates59g
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Net Carbs54g
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Fat16g
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Protein37g
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Sodium1780mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- Salted Butter
- 2 Large Non-Stick Pans
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Microwave
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
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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.
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1 Start the Stir-Fry
Trim green beans, if necessary, and cut into 1" pieces.
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add green beans and mixed peppers to hot pan. Cook, 1 minute.After 1 minute, add 1/4 cup water, half the umami seasoning (reserve remaining for chicken), 1/4 tsp. salt, and 1/4 tsp. pepper. Stir to combine and bring to a simmer.Once simmering, cover and stir occasionally until vegetables are tender and water is almost completely evaporated, 6-8 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Uncover; add corn and stir often until heated through, 2-3 minutes.Remove from burner.While vegetables cook, continue recipe. -
2 Prepare Ingredients and Make Cornstarch Mixture
Trim and thinly slice green onions on an angle.
In a mixing bowl, combine cornstarch, 2 Tbsp. water, yuzu dipping sauce, and orange ginger sesame sauce (use less if spice-averse). Kids not a fan of extra heat? Feel free to skip/reduce the orange ginger sesame sauce. Set aside.Pat chicken dry and season all over with remaining umami seasoning and 1/4 tsp. salt. -
3 Finish the Stir-Fry
Place another large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 7-9 minutes.Add vegetables and cornstarch mixture (to taste). Stir often until combined and sauce is slightly thickened, 2-3 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.While stir-fry cooks, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
In a microwave-safe bowl, combine rice and a pinch of salt. Cover with a damp paper towel. Microwave covered until heated through, 4-5 minutes.Carefully remove from microwave. Rest, 2 minutes.Stir in 1/4 tsp. salt and 1 Tbsp. softened salted butter until combined. Fluff rice with a fork.Plate dish as pictured on front of card, topping rice with stir-fry. Garnish with green onions, sesame seeds, and wonton strips. Bon appétit!
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