Express
Premium
Chicken in Sweet and Spicy Orange Sauce
with sesame-almond veggies
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Tree Nuts (Almonds), Milk, Sesame
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Gluten-Smart
Chef
Jimmy Shay
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)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Green Beans
- 4 oz. Mandarin Oranges in Juice
- 3 oz. Shredded Red Cabbage
- 1 oz. Sweet Chili Sauce
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½ oz. Roasted Sliced Almonds
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½ oz. Toasted Sesame Oil
- 2 tsp. Minced Garlic and Chili Pepper
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1 tsp. Black Garlic Seasoning
- ¼ tsp. Red Pepper Flakes
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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Carbohydrates34g
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Net Carbs28g
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Fat18g
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Protein39g
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Sodium1090mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Plate
- 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
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If using antibiotic free chicken, pat dry. Follow same instructions.
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If using filets mignon, pat dry. 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.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Drain oranges in a colander/strainer.
Trim green beans, if necessary. Cut into 1" pieces.Pat chicken dry and season both sides with black garlic seasoning. -
2 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.While chicken cooks, continue recipe. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add green beans to hot pan and cook, 1 minute.After 1 minute, add 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper. Cover and cook until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Add cabbage, minced garlic and chili pepper (to taste), and sesame oil. Stir until combined and cabbage is wilted, 2-3 minutes.Remove from burner. -
4 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat.
Add oranges, 1/4 cup water, sweet chili sauce, and red pepper flakes (to taste) to hot pan. Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce is slightly thickened, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce (to taste). Garnish vegetables with almonds. Bon appétit!
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