Express
Family
Deconstructed Chicken Spring Roll
with peanut sauce
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Wheat, Peanuts, Sesame, Soy
- Protein-Packed
Chef
Laura Alpern
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 Boneless Skinless Chicken Breasts
- 10.94 oz. Long Grain White Rice
- 2 Persian Cucumber
- 4 oz. Orange Ginger Sesame Sauce
- 4 oz. Slaw Mix
- 3 oz. Matchstick Carrots
- 3 oz. Pan Asian Dressing
- 1½ oz. Peanut Butter
- 2 Green Onions
- ¼ oz. Cilantro
- ⅕ fl. oz. Tamari Soy Sauce
- 1 tsp. Sriracha
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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Calories690
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Carbohydrates88g
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Net Carbs84g
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Fat21g
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Protein39g
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Sodium1610mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Pot
- 2 Mixing Bowls
- 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 shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Rice
Bring a medium pot with rice and 2 1/2 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Set aside and cover to keep warm.While rice cooks, continue recipe. -
2 Prepare Ingredients and Make Peanut Sauce
Trim cucumber, halve lengthwise, then cut into 1/4” half-moons.
Stem and coarsely tear cilantro leaves.Trim and thinly slice green onions.In a mixing bowl, combine soy sauce, peanut butter, Sriracha (to taste), and 1 Tbsp. water. Set aside.Pat chicken dry. Season all over with 1/4 tsp. salt and 1/4 tsp. pepper. -
3 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Stir in orange sesame sauce (to taste) until combined, 1-2 minutes.Kids not a fan of extra heat? Feel free to skip/reduce the orange sesame sauce. Remove from burner.While chicken cooks, continue recipe. -
4 Make Slaw and Finish Dish
In another mixing bowl, combine carrots, slaw mix, cucumbers, cilantro, 1/4 tsp. salt, and dressing.
Plate dish as pictured on front of card, topping rice with chicken and slaw. Garnish with peanut sauce and green onions. Bon appétit!
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