Express
Premium
Honey Garlic Chicken Breast
with ginger potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Soy
- Calorie-Conscious
Chef
Jimmy Shay
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 take no longer than 30 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 30 minutes or less. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
- 1½ fl. oz. Honey
- 1 fl. oz. Tamari Soy Sauce
- 1 Tbsp. Minced Garlic and Parsley
- 2 Green Onions
- ½ oz. Seasoned Rice Vinegar
- 2 tsp. Chicken Broth Concentrate
- 1 Tbsp. Cornstarch
- 2 tsp. Asian Garlic, Ginger & Chile Seasoning
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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Calories570
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Carbohydrates61g
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Net Carbs58g
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Fat18g
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Protein41g
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Sodium2660mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 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 filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
In a microwave-safe bowl, add potatoes and 1 Tbsp. water. Cover with a damp paper towel.
Microwave covered until potatoes can easily be pierced with a fork, 4-6 minutes.Larger potatoes may need more time.Carefully remove from microwave and drain excess water.While potatoes microwave, trim and thinly slice green onions on an angle, keeping white and green portions separate. -
2 Cook the Chicken
Pat chicken dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Coat both sides evenly with cornstarch.
Line a plate with a paper towel. Place a large non-stick pan over medium heat and add 1 Tbsp. 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.Transfer chicken to towel-lined plate.Remove from burner. Wipe pan clean and reserve.While chicken cooks, continue recipe. -
3 Cook the Potatoes
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potatoes to hot pan and, using the back of a spatula, gently smash potatoes until 1/2" thick. Cook undisturbed until browned, replenishing oil, if necessary, 2-3 minutes per side.
Remove from burner. Season with 1/4 tsp. salt, 1/4 tsp. pepper, and Asian garlic, ginger & chile seasoning (to taste). -
4 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add white portions of green onions and minced garlic and parsley to hot pan. Stir occasionally until fragrant, 30-60 seconds.
Add 1/4 cup water, chicken base, vinegar, honey, and soy sauce. Return chicken to pan with sauce. Flip chicken to coat and stir occasionally until sauce thickens, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce and garnishing potatoes with green portions of green onions. Bon appétit!
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