Express
Crunchy Sweet and Sour Chicken Thighs
with bell pepper rice
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat, Soy
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Under %{max_calories} caloriesOver 30g protein
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 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. Diced Chicken Thighs
- 16 oz. Cooked White Rice
- 2 Green Bell Pepper
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6 fl. oz. Sweet and Sour Sauce
- 6 fl. oz. Canola Oil
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1 cups Panko Breadcrumbs
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⅓ cup Tempura Mix
- 4 Green Onions
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⅗ oz. Butter
- 2 tsp. Asian Garlic, Ginger & Chile 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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Calories590
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Carbohydrates65g
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Net Carbs61g
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Fat21g
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Protein33g
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Sodium1170mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 2 Large Non-Stick Pans
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell peppers into 1/2" dice.
Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
2 Prepare the Chicken
Pat chicken dry and season all over with Asian garlic, ginger & chile seasoning (use less if spice-averse) and 1/2 tsp. salt. Don't worry about trimming. Excess fat will render while cooking and add flavor.
In a mixing bowl, combine tempura mix and 5 Tbsp. water until a thin batter forms, like a pancake batter. If too thick, add additional cold water, 1 Tbsp. at a time, until desired consistency is reached.Add chicken and panko to tempura mixture and stir until evenly coated. Set aside. -
3 Cook the Rice
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.Add bell peppers and white portions of green onions to hot pan. Stir occasionally until bell peppers are slightly tender, 3-4 minutes.Stir in rice and 1/2 cup water. Cover and cook until peppers are tender and water is almost evaporated, 4-5 minutes.Uncover and stir in 1/2 tsp. salt and butter until combined.Remove from burner.While rice cooks, continue recipe. -
4 Cook the Chicken
Line a plate with a paper towel.
Place another large non-stick pan over medium heat and add canola oil. Let oil heat, 5 minutes.Working in batches, carefully add chicken to hot oil and cook until golden-brown on two sides and pieces reach a minimum internal temperature of 165 degrees, 1-3 minutes per side.Remove from burner and transfer chicken to towel-lined plate.Plate dish as pictured on front of card, topping rice with chicken. Garnish with sweet and sour sauce and green portions of green onions. Bon appétit!
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