Japanese Chicken

with cucumber-edamame salad

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Peanuts, Soy

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Can you taste brightness? The concept of light but in flavor, dancing on your tongue without weight or mass? Is this getting too deep for a meal description you're reading on a website, hoping to make a choice for your dinner? Well, think no further; this meal is for you. A crisp salad of edamame, peanuts, and cucumber dressed with the subtlety of seasoned rice vinegar is paired with succulent chicken breasts and a sauce that combines mirin, soy, and garlic for a fully mind-blowing and sensational taste. You may not hear the sound of one hand clapping, but you know that it is clapping for this dish.

In Your Box (serves 2)

  • 1 Slicer Cucumber
  • Info
    3 oz. Edamame
  • 2 Green Onions
  • 1 Red Fresno Chile
  • 2 Garlic Cloves
  • 2 Boneless Skinless Chicken Breasts
  • 1 fl. oz. Seasoned Rice Vinegar
  • Info
    1 oz. Roasted Peanuts
  • 2 fl. oz. Mirin
  • Info
    1 fl. oz. Soy Sauce
  • Nutrition (per serving)

  • Calories
    542
  • Carbohydrates
    27g
  • Fat
    26g
  • Protein
    50g
  • Sodium
    1733mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Trim cucumber, quarter lengthwise, and cut into ½" slices. Rinse edamame under warm water if still frozen. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Stem, seed, and mince Fresno chile. Mince garlic. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Make the Salad
    2

    Make the Salad

    Combine cucumber, edamame, seasoned rice vinegar, green portions of green onions, peanuts, and a pinch of pepper in a medium mixing bowl.

  • Step 3 - Sear the Chicken
    3

    Sear the Chicken

    Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Cook undisturbed until browned, 2-3 minutes. Transfer chicken to a plate. Chicken will finish cooking in a later step. Reserve pan; no need to wipe clean.

  • Step 4 - Make the Sauce
    4

    Make the Sauce

    Return pan used to sear chicken to medium heat. Add 1 tsp. olive oil, garlic, white portions of green onions, and 1 tsp. Fresno chile (reserve remaining for garnish) to hot pan. Use less Fresno if spice adverse. Stir constantly, 30 seconds. Add mirin and soy sauce.

  • Step 5 - Finish the Chicken
    5

    Finish the Chicken

    Return chicken to pan with sauce and cook, flipping occasionally, until sauce glazes chicken and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Remove from burner.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Slice chicken. Place salad on a plate. Place some sauce on plate, fan chicken slices on top of sauce, and drizzle remaining sauce over chicken. Garnish with remaining Fresno to taste.