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Honey Teriyaki Fried Chicken Rice Bowl
with bok choy
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Wheat, Soy
Chef
Maija Barnes
This meal is sweeeettttt both as in it delights the taste buds with its nice flavors, and also in the old slang term, in that it's delicious, awesome, delightful, tasty… all those good words. A sauce of sweet teriyaki and sweet honey, with a dash of spicy Sriracha, tops the fried chicken, which, in terms, sits atop a bed of fresh bok choy and tender rice. See what we mean? This meal is (insert modern slang here.)
In Your Box (serves 2)
- 3 Heads of Baby Bok Choy
- 12 oz. Boneless Skinless Chicken Breasts
- 8½ oz. Cooked Jasmine Rice
- 2 fl. oz. Canola Oil
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1 fl. oz. Teriyaki Glaze
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¼ cup Tempura Mix
- 2 Green Onions
- ½ fl. oz. Honey
- 1 tsp. Sriracha
- 1 tsp. Garlic Pepper
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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Calories820
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Carbohydrates78g
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Net Carbs75g
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Fat36g
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Protein41g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
- 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
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1 Heat Oil and Prepare Chicken
Place a medium non-stick pan over medium-high heat and add canola oil. Let heat, 5 minutes.
While oil heats, line a plate with a paper towel.Pat chicken dry. Cover chicken breasts with plastic wrap and use a heavy object to pound to an even 1" thickness.Unwrap chicken, and season both sides with half the garlic pepper (reserve remaining for vegetables).Transfer chicken to a mixing bowl and combine with tempura mix, coating chicken generously. -
2 Cook the Chicken
Test oil temperature by adding a pinch of tempura mix to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Transfer chicken to hot oil, shaking off any excess mix and laying away from you. Flip every 3-5 minutes until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.Remove from burner. Transfer chicken to towel-lined plate. Rest, at least 5 minutes.While chicken cooks, prepare ingredients and cook vegetables. -
3 Prepare Ingredients and Start Rice
Carefully massage rice in bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds. Remove rice from packaging.
While rice heats, remove any discolored outer leaves from bok choy and trim ends. Cut into 1/2" strips.Trim and thinly slice green onions on an angle, keeping white and green portions separate. Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add white portions of green onions to hot pan and stir often until fragrant, 1-2 minutes. -
4 Make Sauce and Finish Dish
Add bok choy, rice, and 1/4 cup water to hot pan with vegetables. Stir often, breaking up rice, until water is evaporated, 1-2 minutes.
Stir in remaining garlic pepper. Reduce heat to low. Cover, and stir occasionally until heated through, 3-5 minutes.Remove from burner.While rice and vegetables cook, in another mixing bowl, combine teriyaki glaze, honey, and Sriracha (to taste).Plate dish as pictured on front of card, topping rice and vegetables with chicken, then sauce and green portions of green onions. Bon appétit!
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