Teriyaki Chicken Rice Bowl
with edamame and carrots
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Eggs, Wheat, Soy
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Under %{max_calories} calories
Chef
Jimmy Cababa
Fill up, plug in, and tune out… Home Chef's new slow cooker meals bring you the same delicious flavors and fresh ingredients as you've come to expect, but an entirely new way of cooking. Prepare your ingredients, place them in the cooker, and then live your best life for hours and hours, while the scrumptiousness builds and your dinner slowly cooks. Plus, we're giving you enough for leftovers. Groovy.
In Your Box (serves 6)
- 24 oz. Diced Boneless Skinless Chicken Breasts
- 1½ cups Jasmine Rice
- 8 oz. Slaw Mix
- 8 oz. Carrot
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6 oz. Teriyaki Glaze
- 6 oz. Pineapple Chunks
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5 oz. Edamame
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2 oz. Ponzu with Lime
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1.68 oz. Mayonnaise
- 1 Tbsp. Cornstarch
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) Mqga1y3n
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Calories480
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Carbohydrates65g
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Net Carbs60g
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Fat9g
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Protein32g
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Sodium1650mg
Recipe Steps
You Will Need
- Salt
- Pepper
- 1 Medium Pot
- 2 Mixing Bowls
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
Peel, trim, and cut carrot into 1/4" rounds on an angle.
Combine slaw mix, mayonnaise, and ponzu in a mixing bowl. Refrigerate until plating.Pat diced chicken dry, and season all over with 1/4 tsp. salt and a pinch of pepper. -
2 Start the Meal
Place slow cooker liner in slow cooker, if desired. Fold top edges in before putting on lid.
In a clean slow cooker, combine edamame, pineapple, carrot, teriyaki glaze, 1/4 cup water, 1/4 tsp. salt, and 1/4 tsp. pepper. Top with chicken.Turn slow cooker on to low heat. Cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 4-5 hours. -
3 Make the Rice
When 30 minutes are left to cook, bring a medium pot with rice, 3 cups water, and 1/4 tsp. salt to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.Remove from burner. -
4 Finish the Dish
Right after rice begins to cook, combine cornstarch and 2 Tbsp. water in another mixing bowl. Stir into slow cooker until combined.
Plate dish as pictured on front of card, topping rice with slaw and chicken mixture. Bon appétit!
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