Express
Crispy Mandarin-Style Chicken
with bok choy-green onion rice
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Wheat, Soy
Chef
Maija Barnes
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 take no longer than 30 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 30 minutes or less. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 2 Heads of Baby Bok Choy
- 7½ oz. Minute Rice
- 6 fl. oz. Canola Oil
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4 fl. oz. Sweet and Sour Sauce
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½ cup Panko Breadcrumbs
- 2 Green Onions
- 2 tsp. Asian Garlic, Ginger & Chile Seasoning
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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) Wq4aL0O4
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Calories710
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Carbohydrates69g
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Net Carbs67g
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Fat33g
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Protein35g
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Sodium1300mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
- 1 Mixing Bowl
- 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
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1 Prepare the Ingredients
Trim and slice white portions of green onions into 1/4" pieces. Thinly slice remaining green onions on an angle. Keep white and green portions separate.
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/2" slices and coarsely chop leaves. Keep stems and leaves separate. -
2 Cook the Rice
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add bok choy stems and white portions of green onions to hot pan. Stir often until tender, 5-7 minutes.
Add rice, 3 cups water, bok choy leaves, umami seasoning, and 1/2 tsp. salt. Bring to a simmer.Once simmering, cover and cook until water is absorbed, 5-6 minutes.Remove from burner. Keep covered until rice is tender, 3-4 minutes.While rice cooks, continue recipe. -
3 Cook the Chicken
Pat chicken dry.
In a mixing bowl, combine chicken, panko, Asian garlic, ginger & chile seasoning (use less if spice-averse), and 1/4 tsp. salt. Mix thoroughly until chicken is evenly coated.Line a plate with a paper towel.Add canola oil to another medium non-stick pan and place over medium heat. Let oil heat, 5 minutes.Test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.Working in batches, carefully add chicken pieces to hot pan and cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side.Remove from burner. Transfer chicken to towel-lined plate. -
4 Heat Sauce and Finish Dish
Add sweet and sour sauce to a microwave-safe bowl and cover with a paper towel. Microwave covered, 1 minute.
Carefully remove from microwave.Plate dish as pictured on front of card, topping rice with chicken and garnishing with sauce and green portions of green onions. Bon appétit!
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