Culinary Collection

Crispy Garlic Sesame-Glazed Chicken

with jasmine rice and broccolini

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Mild

Contains: Wheat, Sesame, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

We’ve decided to take one of your favorite things to eat and give it some extra texture and a punch of flavor. Your all time favorite, chicken, with a crunchy crisp exterior and a delicious garlic and sesame glaze. No need for takeout from your go-to restaurant. We’ve got you covered.

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 8 oz. Broccolini
  • ¾ cup Jasmine Rice
  • Info
    3 fl. oz. Garlic Sesame Sauce
  • Info
    ½ cup Panko Breadcrumbs
  • 2 Green Onions
  • ½ oz. Hot Honey
  • 4 Garlic Cloves
  • Info
    ½ tsp. Multicolor Sesame Seeds

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Small Pot
  • 1 Microwave-Safe Bowl
  • 1 Large 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

Customize It Instructions

  • If using pork chops, follow same instructions as chicken in Steps 2 and 4, cooking until browned, 2-3 minutes, flipping, lowering heat, and cooking until pork reaches minimum internal temperature, 3-5 minutes. Rest, 3 minutes.

  • If using salmon filets, no need to pound. Pat dry and top flesh side with panko, pressing gently to adhere. Follow same instructions as chicken in Step 4, cooking, panko side down first, until salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using sirloin steaks, no need to pound. Pat dry and top one side with panko, pressing gently to adhere. Follow same instructions as chicken in Step 4, cooking, panko side down first, until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    Cook the Rice

    Mince garlic.

    Trim and thinly slice green onions, keeping white and green portions separate.

    Place a small pot over medium heat and add 1 tsp. olive oil. Add half the garlic (reserve remaining for broccolini) to hot pot and cook until fragrant, 30-45 seconds.

    Add 11/2 cups water, rice, and 1/4 tsp. salt. Bring to a boil. Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

    Stir in white portions of green onions. Remove from burner, cover, and set aside.

    While rice cooks, continue recipe.

  2. 2

    Prepare the Chicken

    Pat chicken dry. Cover with plastic wrap and use a heavy object to pound to an even 1/8" thickness.

    Place panko on a plate. Place chicken on panko, pressing gently to adhere to one side. Rest, 10 minutes.

    While chicken rests, continue recipe.

  3. 3

    Cook the Broccolini

    Trim bottom ends from broccolini and cut into 2" lengths.

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add broccolini to hot pan and stir occasionally until tender, 5-7 minutes.

    Add remaining garlic and a pinch of salt and pepper. Stir until combined and fragrant, 30-45 seconds.

    Remove from burner.

  4. 4

    Cook the Chicken

    Line a plate with a paper towel.

    Place a large non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Add chicken to hot pan, panko side down, and cook undisturbed until browned, 2-3 minutes.

    Lower heat to medium. Flip chicken, and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.

    Remove from burner. Transfer chicken to towel-lined plate.

  5. 5

    Make Sauce and Finish Dish

    In a microwave-safe bowl, combine hot honey (to taste) and garlic sesame sauce. Microwave until heated through, 15-30 seconds.

    Carefully remove from microwave and stir to combine.

    Plate dish as pictured on front of card, slicing chicken, if desired, and garnishing chicken with green portions of green onions and sesame seeds. Bon appétit!

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