Meal Kit

Crispy Noodle Crusted Teriyaki Chicken

with broccoli and bok choy

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Eggs, Wheat, Soy

Calories Conscious
Carb Conscious
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

How to make chicken crispy? There are so many millions of ways: tempura and panko are the two common ones we often use, for our many delicious, mouth-watering chicken meals. And now we've got a new one: crispy rice noodles, often found in Chinese food, coating this sliced chicken with truly perfect crunch. With sweet teriyaki on top, we think we've answered the question of how to make chicken crispy. This way.

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 2 Heads of Baby Bok Choy
  • 4 oz. Broccoli Florets
  • Info
    1 fl. oz. Teriyaki Glaze
  • Info
    1 oz. Crispy Rice Noodles
  • Info
    0.42 oz. Mayonnaise
  • 1 tsp. Sriracha
  • ¼ fl. oz. Toasted Sesame Oil
  • Info
    1 tsp. Umami Seasoning
  • 1 tsp. Multicolor Sesame Seeds
Contains: Sulfites
Food intolerance information

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
    430
  • Carbohydrates
    22g
  • Fat
    20g
  • Protein
    40g
  • Sodium
    1740mg

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

  • 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.

  • 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.

  • 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.

  • 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.

  1. 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. 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. 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. 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. 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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