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
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 Pan
Before You Cook
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
Prepare the Ingredients
Trim zucchini ends and cut lengthwise into ¼" planks. Remove any ice-bruised areas. Stack planks and cut into long, ¼" noodles. Stem, seed, and slice red bell pepper into ¼" strips. Remove strings from sugar snap peas, if necessary. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Coarsely chop peanuts. Slice Fresno chile into thin rounds.
Sear the Chicken
Pat dry chicken breasts. On a separate cutting board, cut chicken into 1" dice and season with ¼ tsp. salt. Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Cook undisturbed until a deep brown crust forms, 2-3 minutes per side. Transfer chicken to a plate and reserve pan; no need to wipe clean. Chicken will finish cooking in a later step.
Start the Vegetables
Return pan to medium-high heat. Add 1 tsp. olive oil, red bell pepper, snap peas, and white portions of green onions to hot pan. Cook, stirring often, until vegetables are lightly browned, 2-3 minutes.
Finish the Chicken
Return chicken and any accumulated juices to pan. Add garlic sesame sauce and cook until chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.
Roast the Zucchini Noodles
Place zucchini noodles on prepared baking sheet and toss with ginger, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Broil until tender, 2-3 minutes.
Finish the Dish
Place a serving of zucchini noodles on a plate. Top with chicken stir fry. Garnish with peanuts, Fresno chile (to taste), and green portions of green onions.
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