Express
Family
Coconut Chicken
and teriyaki bok choy rice
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Eggs, Wheat, Soy
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 16 oz. Cooked White Rice
- 10 oz. Sliced Bok Choy
- 3 fl. oz. Teriyaki Glaze
- 2 oz. Sweet Chili Sauce
- 1.76 oz. Mayonnaise
- 6 Tbsp. Sweetened Flaked Coconut
- 4 Green Onions
- ¼ cup Panko Breadcrumbs
- 1 tsp. Garlic Salt
- 1 tsp. Umami 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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Calories600
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Carbohydrates54g
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Net Carbs51g
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Fat25g
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Protein35g
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Sodium1900mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 2 Large Non-Stick Pans
- 2 Plates
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Combine panko and coconut on a plate and spread into an even layer.Pat chicken dry. Season both sides with half the garlic salt (reserve remaining for rice) and a pinch of pepper. Evenly top chicken with 1/4 the mayonnaise (reserve remaining for sauce).Place chicken, mayonnaise-side down, onto plate with panko mixture, pressing gently to adhere. -
2 Cook the Chicken
Line another plate with a paper towel.
Place a large non-stick pan over medium heat and add 2 Tbsp. olive oil.Add chicken to hot pan, crust-side down. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner. Transfer chicken to towel-lined plate.While chicken cooks, continue recipe. -
3 Make the Teriyaki Bok Choy Rice
Place another large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add bok choy and a pinch of salt to hot pan. Stir often until tender, 3-5 minutes.Carefully massage rice in bag to break up any clumps and remove from packaging. Add rice, white portions of green onions, umami seasoning, and remaining garlic salt to pan. Stir occasionally until combined and rice is heated through, 2-3 minutes.Stir in teriyaki glaze and a pinch of salt and pepper until combined, 1-2 minutes.Remove from burner.While rice cooks, continue recipe. -
4 Make Sweet Chili Mayonnaise and Finish Dish
In a mixing bowl, combine sweet chili sauce and remaining mayonnaise.
Plate dish as pictured on front of card, topping chicken with sauce. Garnish with green portions of green onions. Slice chicken, if desired. Bon appétit!
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