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.
You Will Need
Medium Non-Stick Pans
Before You Cook
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.
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.
Glaze Chicken and Chop Peanuts
To bowl with chicken, add satay sauce and Sriracha (to taste). Stir to combine.
Coarsely chop peanuts.
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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