Meal Kit
Classic Cashew Chicken
with Chinese broccoli
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Tree Nuts (Cashews), Wheat, Soy
- Calorie-Conscious
Chef
Scott Gorsky
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 8 oz. Broccoli Florets
- ¾ cup Jasmine Rice
- 2 fl. oz. Teriyaki Glaze
- 2 oz. Cashews
- 2 Green Onion
- 2 tsp. Minced Ginger
- ⅕ fl. oz. Tamari Soy Sauce
- ¼ tsp. Red Pepper Flakes
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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Calories810
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Carbohydrates91g
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Net Carbs85g
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Fat26g
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Protein54g
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Sodium1750mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Medium Non-Stick Pan
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 Rice
Bring a small pot with rice and 1.5 cups water to a boil. Reduce heat to low, cover, and cook until tender, 18-20 minutes.
Remove from burner and fluff grains with a fork. Set aside covered.While rice cooks, prepare ingredients. -
2 Prepare Ingredients and Toast Cashews
Cut broccoli into bite-size pieces, if necessary.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Place a medium non-stick pan over medium-high heat. Add 1/2 tsp. olive oil and cashews to hot pan. Stir constantly until browned, 2-3 minutes.Remove from burner, and transfer cashews to plate.Reserve pan; no need to wipe clean. -
3 Cook the Chicken
Pat chicken breasts dry and, on a separate cutting board, cut into 1" dice. Season with a pinch of salt and pepper.
Return pan used to toast cashews to medium-high heat. Add 1/2 tsp. olive oil and chicken pieces to hot pan. Stir occasionally until chicken is golden-brown and reaches a minimum internal temperature of 165 degrees, 4-6 minutes.Remove from burner and transfer chicken to a plate.Reserve pan; no need to wipe clean. -
4 Cook the Vegetables
Return pan used to cook chicken to medium heat.
Add 2 tsp. olive oil, broccoli, and white portions of green onions to hot pan. Cook until tender, 8-10 minutes. -
5 Finish the Dish
Stir chicken and accumulated juices, teriyaki glaze, 1/4 cup water, ginger, half the cashews (reserve remaining for garnish), soy sauce, and red pepper flakes (to taste) into vegetables.
Bring to a simmer. Cook until sauce forms a light glaze, 2-3 minutes.Plate dish as pictured on front of card, garnishing with remaining cashews and green portions of green onions. Bon appétit!
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