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, 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.

In Your Box (serves 2)

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

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
    679
  • Carbohydrates
    56g
  • Fat
    28g
  • Protein
    49g
  • Sodium
    1521mg

Recipe Steps

You Will Need

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

Before You Cook

  • 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.

  • 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. While bok choy cooks, place jasmine rice, edamame, and 1 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel. Microwave until warm, 2 minutes. Fluff rice with a fork and stir to combine. Add rice, ¼ tsp. salt, and a pinch of pepper to pan and stir to combine. Remove from burner.

  • 3

    Glaze Chicken and Chop Peanuts

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

  • 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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