Meal Kit
Hoisin-Ginger Chicken
with kung pao carrots and Brussels sprouts
Prep & Cook Time: 45-55 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Wheat, Sesame, Soy
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Sarah Thomsen
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Carrot
- 6 oz. Brussels Sprouts
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1 fl. oz. Hoisin Sauce
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1 fl. oz. Kung Pao Sauce
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1 oz. Ponzu with Lime
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½ oz. Wonton Strips
- 2 Garlic Cloves
- 1 tsp. Minced Ginger
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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Calories480
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Carbohydrates35g
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Net Carbs29g
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Fat19g
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Protein44g
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Sodium1580mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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 Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Peel, trim, and cut carrot into 1/4" slices on an angle.Mince garlic.Pat chicken dry. -
2 Start the Vegetables
Place Brussels sprouts and carrot on prepared baking sheet and toss with 1 Tbsp. olive oil and a pinch of pepper.
Spread into a single layer, placing Brussels sprouts cut-side down, and roast in hot oven until tender and browned, 14-16 minutes.While vegetables roast, cook chicken. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 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.Remove from burner. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean. -
4 Finish the Vegetables
Carefully, remove baking sheet from oven. Toss vegetables with kung pao sauce (taste first before adding; it's slightly spicy) until coated. Baking sheet will be hot! Use a utensil.
Roast again, 5 minutes. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add garlic and ginger to hot pan and stir until aromatic, 30-45 seconds.
Remove from burner and stir in hoisin and ponzu until combined.Plate dish as pictured on front of card, topping chicken with sauce and vegetables with wontons. Bon appétit!
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