Family Meal Kit
One-Pan Sesame-Orange Chicken Cutlet
with pineapple fried rice
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Wheat, Sesame, Soy
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Under %{max_calories} caloriesOver 30g protein
Chef
Jimmy Shay
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 16 oz. Cooked White Rice
- 1 Red Bell Pepper
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4 oz. Orange Ginger Sesame Sauce
- 4 oz. Pineapple Chunks
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2 fl. oz. Sweet & Thick Soy Sauce (GF)
- 4 Green Onions
- 2 Tbsp. Cornstarch
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½ oz. Lightly Toasted Sesame Oil
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1 tsp. Multicolor Sesame Seeds
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) 2PZrvXP9
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Calories480
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Carbohydrates55g
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Net Carbs52g
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Fat12g
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Protein34g
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Sodium1300mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
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 top round steak, pat dry. Cook until steak reaches desired doneness, or 3-5 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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1 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Drain and coarsely chop pineapple.Pat chicken dry and coat all over with cornstarch. Season with 1/4 tsp. salt and a pinch of pepper. -
2 Cook the Chicken and Peppers
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken and bell peppers to hot pan.
Stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Transfer chicken to a plate and tent with foil, leaving peppers in pan. Keep pan over medium heat; no need to wipe clean. -
3 Start the Fried Rice
Add pineapple and white portions of green onions to hot pan with peppers.
Stir occasionally until pineapple starts to soften, 3-4 minutes. -
4 Finish the Fried Rice
Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Add rice, soy sauce, and sesame oil to hot pan.
Stir occasionally until combined and heated through, 3-5 minutes.Remove from burner.While rice cooks, continue recipe. -
5 Heat Sauce and Finish Dish
In a microwave-safe bowl, combine orange sauce (to taste) and 2 Tbsp. water. Cover with a damp paper towel.
Microwave covered until sauce is hot, 30-60 seconds.Carefully remove from microwave and stir to combine.Plate dish as pictured on front of card, topping fried rice with green portions of green onions. Garnish chicken with sauce and sesame seeds. Bon appétit!
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