Meal Kit
Crispy Noodle Crusted Teriyaki Chicken
with broccoli and bok choy
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Eggs, Wheat, Sesame, Soy
- Calorie-Conscious
- Carb-Conscious
Chef
Maija Barnes
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 2 Heads of Baby Bok Choy
- 4 oz. Broccoli Florets
- 1 fl. oz. Teriyaki Glaze
- 1 oz. Crispy Rice Noodles
- 0.42 oz. Mayonnaise
- 1 tsp. Sriracha
- ¼ fl. oz. Toasted Sesame Oil
- 1 tsp. Umami Seasoning
- 1 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.
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Nutrition (per serving)
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Calories440
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Carbohydrates23g
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Net Carbs20g
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Fat20g
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Protein40g
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Sodium1700mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing 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
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If using pork chops, follow same instructions as chicken in Steps 2 and 3, searing until browned, 2-3 minutes on one side, then adding topping, and roasting until pork reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes.
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If using salmon, pat dry and season flesh side with half the seasoning blend and a pinch of pepper. Follow same instructions as chicken in Steps 2 and 3, searing until browned, 2-4 minutes on one side, then adding topping, and roasting until salmon reaches minimum internal temperature, 7-10 minutes.
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If using sirloin steaks, follow same instructions as chicken in Steps 2 and 3, searing until browned, 2-3 minutes on one side, then adding topping, and roasting until steaks reach minimum internal temperature, 10-12 minutes. Rest, 3 minutes.
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If using NY strip steaks, follow same instructions as chicken in Steps 2 and 3, searing until browned, 2-3 minutes on one side, then adding topping, and roasting until steaks reach minimum internal temperature, 9-11 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Remove any discolored outer leaves from bok choy and trim ends. Cut into 1/4" strips.Crush crispy noodles in provided shipping bag.In a mixing bowl, combine crushed crispy noodles and sesame seeds. Set aside. -
2 Sear the Chicken
Pat chicken breasts dry, and season both sides with half the seasoning blend (reserve remaining for vegetables) and a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add chicken to hot pan and cook until browned, 2-3 minutes on one side.Remove from burner. -
3 Finish the Chicken
Transfer chicken, seared-side up, to prepared baking sheet. Wipe pan clean and reserve. Top chicken evenly with mayonnaise and noodle-sesame seed mixture, pressing gently to adhere.
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While chicken roasts, cook vegetables. -
4 Cook the Vegetables
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add broccoli and 1/4 cup water to hot pan. Cover, and cook until water is almost completely evaporated, 5-7 minutes.Add bok choy, sesame oil, remaining seasoning blend, and a pinch of salt. Stir occasionally until tender, 2-3 minutes.Remove from burner. -
5 Make Sauce and Finish Dish
Return pan used to sear chicken to medium heat.
Add teriyaki glaze, Sriracha (to taste), and 1 Tbsp. water to hot pan and bring to a simmer.Once simmering, stir occasionally until sauce thickens, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping vegetables with chicken and garnishing chicken with sauce. Bon appétit!
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