Express
Ginger-Scallion Chicken with Coconut Carrots
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Coconuts), Wheat, Sesame, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
This meal enrobes succulent chicken with a ginger-scallion sauce so good it'll make your tastebuds sing. Added notes of coconut clinging to the carrots add further harmony.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Coin Cut Carrots
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1 fl. oz. Teriyaki Glaze
- 2 Green Onions
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2 Tbsp. Sweetened Flaked Coconut
- 2 tsp. Minced Ginger
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¼ fl. oz. Toasted Sesame Oil
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) d3VZap3D
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Calories460
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Carbohydrates23g
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Net Carbs18g
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Fat22g
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Protein40g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Mixing Bowl
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
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1 Cook the Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
If using steaks or pork chops, follow same instructions and season same amount.Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.If using steaks or pork chops, follow same instructions and cook until browned and steaks or chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.Remove from burner.While chicken cooks, cook carrots. -
2 Cook the Carrots
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add carrots to hot pan and stir occasionally until tender and charred, 8-10 minutes.Stir in coconut until fragrant. Season with 1/4 tsp. salt and a pinch of pepper.Remove from burner. -
3 Prepare Green Onions and Make Sauce
Trim and mince white portions of green onions. Thinly slice remaining green portions of green onions. Keep white and green portions separate.
Combine white portions of green onions, sesame oil, teriyaki glaze, ginger, and a pinch of salt and pepper in a mixing bowl. -
4 Finish the Dish
Plate dish as pictured on front of card, placing chicken on sauce and garnishing with green portions of green onions. Bon appétit!
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