15 Minute Meal Kit

Chicken Satay Rice Bowl with Bok Choy and Peanuts

stovetop cooking

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

Turn off that oven! The new Fresh and Easy express meals offer the same delicious, divine, and delectable flavors you've grown accustomed to, but in much, much less time. How much less time? We're talking 15 minutes or less. Plus, you'll learn some new fancy cooking skills to impress friends and family. Sharpen that knife and get ready!

In Your Box (serves 2)

  • 1 tsp. Sriracha
  • Info
    3 oz. Satay Sauce
  • Info
    1 oz. Roasted Peanuts
  • Info
    3 oz. Edamame
  • 8½ oz. Cooked Jasmine Rice
  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • 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
    719
  • Carbohydrates
    68g
  • Fat
    27g
  • Protein
    51g
  • Sodium
    1432mg

Recipe Steps

You Will Need

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

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

  • If using whole chicken breast, pat dry and, on a separate cutting board, cut into 1" dice. Follow same instructions as diced chicken.

  • If using shrimp, follow same instructions as chicken in Step 1, cooking until shrimp reaches minimum internal temperature, 2-3 minutes per side

  1. 1

    Cook the Chicken

    Pat chicken dry, and season with a pinch of salt and pepper. 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. Transfer chicken to a mixing bowl. While chicken cooks, make bok choy and rice.

  2. 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. Add rice, ¼ tsp. salt, and a pinch of pepper to pan and stir to combine. Remove from burner.

  3. 3

    Glaze Chicken and Chop Peanuts

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

  4. 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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