Chicken Satay Rice Bowl

with bok choy and peanuts

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish, Wheat, Peanuts, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Chicken and peanut bring out the best in each other, and this meal shows it, with delectable satay sauce and hot Sriracha enrobing the succulent breast to perfection. Tip: Bok choy can retain some grit, even after washing. To completely clean, hold upside down in a bowl of water. Shake slightly to release the grit.

In Your Box (serves 6)

  • Info
    5 oz. Edamame
  • Info
    0.609 fl. oz. Tamari Soy Sauce
  • 3 oz. Shredded Red Cabbage
  • 1½ cups Jasmine Rice
  • Info
    2 oz. Honey Roasted Peanuts
  • 3 Heads of Baby Bok Choy
  • 24 oz. Diced Boneless Skinless Chicken Breasts
  • 2 tsp. Sriracha
  • Info
    6 oz. Satay Sauce

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)

  • Calories
    509
  • Carbohydrates
    60g
  • Fat
    15g
  • Protein
    33g
  • Sodium
    1211mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Cook The Rice

    Bring a medium pot with jasmine rice and 3 cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and stir in soy sauce. Set aside. While rice cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Remove any discolored outer leaves from bok choy and trim ends. Cut into ¼" slices. Pat chicken dry, and season all over with ½ tsp. salt and a pinch of pepper.

  • 3

    Make the Vegetable Mixture

    Place a large non-stick pan pan over medium-high heat and add 2 tsp. olive oil. Add bok choy, red cabbage, edamame, ½ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until tender, 3-5 minutes. Transfer to a mixing bowl. Reserve pan; no need to wipe clean.

  • 4

    Cook the Chicken

    Return pan used to cook vegetables to medium heat and add 4 tsp. olive oil. Add chicken to hot pan and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Add satay sauce and Sriracha (to taste) and stir until heated through, 1-2 minutes. Remove from burner.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping rice with vegetables and chicken, and garnishing with peanuts. Bon appétit!

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