Meal Kit

Healthy Takeout Cashew Chicken

with sugar snaps, tomatoes, and brown rice

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Soy, Tree Nuts

Calories Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • ¾ cup Parboiled Brown Rice
  • 2 Garlic Cloves
  • 5 oz. Grape Tomatoes
  • 2 Boneless Skinless Chicken Breasts
  • 1 Tbsp. Cornstarch
  • Info
    1 fl. oz. Soy Sauce - Gluten-Free
  • Info
    1 oz. Roasted Salted Cashews
  • 5 oz. Stringless Sugar Snap Peas
  • 4 tsp. Chicken Broth Concentrate
  • ¼ oz. 1/4 oz. Honey Packet

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Small Bowl
  • 1 Medium 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
  1. 1

    Cook the rice

    Bring a small pot with rice and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook for 20 minutes, or until tender.

  2. 2

    Prepare the Ingredients

    Mince garlic. Halve grape tomatoes. Rinse chicken and pat dry. On a separate cutting board, cut chicken into 1/8" slices. Season sliced chicken with ¼ tsp. salt, half the cornstarch, and half the soy sauce. Mix remaining cornstarch in a small bowl with 2 Tbsp. water.

  3. 3

    Toast the Cashews

    Heat a medium non-stick pan over medium-high heat. Add cashews to dry pan and toast, stirring occasionally, until fragrant, about 2-3 minute. Remove to a plate and return pan to high heat.

  4. 4

    Brown the Chicken

    Add 2 tsp. olive oil and chicken to hot pan and cook 4-5 minutes, or until chicken starts to brown. Remove chicken to plate with cashews and wipe pan clean. Return pan to high heat.

  5. 5

    Finish Vegetables and Chicken

    Add 2 tsp. olive oil, sugar snap peas, and garlic to pan and cook until fragrant, about 45 seconds. Add ⅓ cup water, remaining soy sauce, chicken base packet, honey packet, and cornstarch slurry to pan and cook until thickened, about 1-2 minutes. Add chicken, cashews, and tomatoes to pan and cook until chicken is warmed through, fully cooked (no pink remaining inside when cut), and reaches a minimum internal temperature of 165 degrees. Season to taste with salt and pepper.

  6. 6

    Plate the Dish

    Place a serving of rice on a plate and spoon cashew chicken around rice.

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