Home Chef Express

Chicken Satay Rice Bowl with Bok Choy and Peanuts

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish, Wheat, Peanuts

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.

In Your Box (serves 2)

  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • 8 oz. Cooked Jasmine Rice
  • Info
    1 oz. Roasted Peanuts
  • 1 tsp. Sriracha
  • Info
    3 oz. Satay Sauce
  • 5 oz. Sliced Bok Choy

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
    648
  • Carbohydrates
    54g
  • Fat
    27g
  • Protein
    46g
  • Sodium
    1520mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Non-Stick Pans
  • 1 Mixing Bowl
  • 1 Microwave-Safe Bowl

Before You Cook

  • Step 1 - Cook the Chicken
    1

    Cook the Chicken

    Pat chicken dry, and season with a pinch of salt and pepper. If using whole chicken breasts, pat dry, cut into 1" dice, and season same amount. Place a medium non-stick pan over medium heat and add 1 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. If using ground beef or ground turkey, place pan over medium-high heat and add 1 tsp. olive oil. Break up meat with a spoon until no pink remains, 4-6 minutes for ground beef, 7-9 minutes for ground turkey. Transfer to a mixing bowl. While chicken cooks, make bok choy and rice.

  • Step 2 - Make Bok Choy and Rice
    2

    Make Bok Choy and Rice

    Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add bok choy to hot pan and stir occasionally until tender, 3-5 minutes. For best results, pierce jasmine rice bag a few times with a knife, then break up rice inside the bag. While bok choy cooks, mix jasmine rice with 1 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel. Microwave until warm, 2 minutes, stirring once halfway through. Add rice, ¼ tsp. salt, and a pinch of pepper to pan and stir to combine. Remove from burner.

  • Step 3 - Glaze Chicken and Chop Peanuts
    3

    Glaze Chicken and Chop Peanuts

    To bowl with chicken, add satay sauce and Sriracha (to taste). Stir to combine. Coarsely chop peanuts.

  • Step 4 - Finish the Dish
    4

    Finish the Dish

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

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