Express
Family
Chicken Chop Suey
with mushrooms, bell peppers, and corn
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Wheat, Sesame, Soy
- Calorie-Conscious
- Protein-Packed
Chef
Hannah Fenton
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 16 oz. Cooked White Rice
- 6 oz. Sliced Cremini Mushrooms
- 6 oz. Mixed Diced Peppers
- 4 fl. oz. Garlic Sesame Sauce
- 3 oz. Frozen Corn
- 1 oz. Yuzu Dipping Sauce
- ½ oz. Wonton Strips
- 1 Tbsp. Cornstarch
- 2 tsp. Multicolor Sesame Seeds
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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Calories450
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Carbohydrates47g
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Net Carbs44g
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Fat13g
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Protein35g
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Sodium1520mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Mixing 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 shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Peppers and Corn
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add mixed peppers and a pinch of salt to hot pan. Stir occasionally until slightly tender, 3-5 minutes.Add corn and stir often until heated through, 1-2 minutes.Remove from burner.While peppers and corn cook, continue recipe. -
2 Cook the Chicken and Mushrooms
Pat chicken dry and season all over with 1/4 tsp. salt and 1/4 tsp. pepper.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.Add chicken, mushrooms, and a pinch of salt to hot pan. Stir occasionally until mushrooms are browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
3 Add the Pepper-Corn Mixture and Sauce Mixture
In a mixing bowl, combine 2 Tbsp. water, cornstarch, garlic sesame sauce, and yuzu dipping sauce.
Add pepper-corn mixture and sauce mixture to hot pan with chicken and mushrooms. Stir often until combined and sauce is slightly thickened, 1-2 minutes.If pan is dry, add additional water, 1 Tbsp. at a time, as needed.Remove from burner. While chicken mixture cooks, 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, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Stir in 1/4 tsp. salt until combined. Fluff rice with a fork.Plate dish as pictured on front of card, topping chicken mixture with sesame seeds. Garnish with wonton strips. Bon appétit!
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