Express
Chicken with Tiger Sauce and Snap Peas
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Soy
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Under %{max_calories} calories
Chef
David Padilla
Get this chicken with an added amount of RAWR and maybe a bit of paw-licking... but we won't tell on you for that! The sauce is so good, who can blame you?
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Cooked Jasmine Rice
- 6 oz. Snap Peas
- 5½ fl. oz. Tomato Juice
- ½ fl. oz. Honey
- 2 tsp. Minced Ginger
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2 tsp. White Miso Paste
- 1 tsp. Sambal
- 1 tsp. Asian Garlic and Ginger Seasoning
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)
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Calories570
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Carbohydrates60g
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Net Carbs58g
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Fat16g
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Protein43g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 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
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If using organic chicken breasts, cut into 1" dice and follow same instructions as diced chicken.
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If using 24 oz. diced chicken breasts, follow same instruction as 12 oz. diced chicken, cooking in batches if necessary.
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If using pork medallions, pat dry and follow same instructions as chicken in Step 2, cooking until pork reaches minimum internal temperature, 3-5 minutes per side.
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1 Cook the Snap Peas
If desired, pull strings from snap peas. If string is hard to find and remove, make a very thin cut lengthwise along the string.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add snap peas, 1/4 tsp. salt, and a pinch of pepper to hot pan and stir occasionally until snap peas are tender, 6-8 minutes.Remove from burner.While snap peas cook, cook chicken. -
2 Cook the Chicken
Pat chicken dry.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.Add diced chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
3 Make the Sauce
Add tomato juice, honey, ginger, seasoning blend, miso paste, and half the sambal to pan with chicken. Bring to a simmer.
Once simmering, stir occasionally until sauce thickens to coat chicken, 3-4 minutes.Taste, and add more sambal, if desired. Add snap peas to pan and stir to combine. Remove from burner. -
4 Heat Rice and Finish Dish
Remove rice from packaging. Place rice in a microwave-safe bowl with 2 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 2 minutes.
Fluff rice with a fork.Plate dish as pictured on front of card, topping rice with chicken-snap pea mixture. Bon appétit!
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