Ginger-Scallion Chicken Rice Bowl with Bok Choy and Bell Pepper
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
We're so fond of this ginger-scallion sauce, we've put it on salmon, on chicken, in all sorts of meals over the years. But we think we might have found the most perfect, most natural delivery system for these flavors: rice. The rice just soaks up the sauce, so every bite is beautifully flavored.. Tip: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear out the seed portion.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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 24 oz. diced chicken, follow same instructions, working in batches if necessary.
If using shrimp, follow same instructions as chicken in Step 1, cooking undisturbed until opaque and shrimp reaches minimum internal temperature, 2-3 minutes per side.
Cook the Chicken
[AFTERPARTY- change back to noodle instead of rice if we can]
Pat chicken dry.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add chicken to hot pan and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Remove chicken to a plate. Reserve pan; no need to wipe clean
While chicken cooks, prepare vegetables
Prepare the Vegetables
Trim and mince white portions of green onions. Thinly slice green portions on an angle. Keep white and green portions separate.
Stem, seed, remove ribs, and cut red bell pepper into ¼" strips.
Cook the Vegetables
Return pan used to cook chicken to medium-high heat and add 1 tsp. olive oil. Add red bell pepper, bok choy, and a pinch of pepper to hot pan. Stir occasionally until vegetables begin to soften, 2-3 minutes.
Gently stir teriyaki glaze, white portions of green onions, ginger, soy sauce, and 2 Tbsp. water into hot pan until ingredients are combined.
Remove from burner. Stir in chicken until coated.
Add Rice and Finish Dish
Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice in a microwave-safe bowl with 2 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 2 minutes.
Fluff rice with a fork. Season with a pinch of salt.
Plate dish as pictured on front of card, placing chicken and vegetables on rice and garnishing with green portions of green onions. Bon appétit!
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