Express
Chicken Satay Rice Bowl with Bok Choy and Peanuts
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Fish (Anchovy), Wheat, Peanuts, Soy
Chef
David Padilla
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
- 8½ oz. Cooked Jasmine Rice
- 5 oz. Sliced Bok Choy
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3 oz. Satay Sauce
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3 oz. Edamame
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1 oz. Roasted Peanuts
- 1 tsp. Sriracha
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.
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Nutrition (per serving) n3vewwOe
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Calories720
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Carbohydrates69g
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Net Carbs65g
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Fat26g
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Protein50g
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Sodium1450mg
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
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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 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, 1/4 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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