Meal Kit
Orange-Mango Chicken
with rice and stir-fried vegetables
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Sesame
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
- 8 oz. Carrot
- 5.47 oz. Long Grain White Rice
- 1 Head of Baby Bok Choy
- 3⅗ oz. Low Sodium Orange Sauce
- 2 oz. Frozen Mangoes
- 2 Green Onions
- 2 Garlic Cloves
- 1 tsp. Garlic Salt
- 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)
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Calories630
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Carbohydrates99g
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Net Carbs94g
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Fat11g
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Protein36g
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Sodium1580mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 1 Large Non-Stick Pan
- 1 Plate
- 1 Peeler
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Rice
Bring a small pot with rice, 1 1/4 cups water, and half the garlic salt (reserve remaining for vegetables) to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Remove any discolored outer leaves from bok choy and trim ends. Cut into 1/2" strips.Coarsely chop mangoes.Trim and thinly slice green onions.Mince garlic.Pat chicken thighs dry. Season all over with 1/4 tsp. salt. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
3 Cook the Chicken
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan. Stir occasionally until chicken is slightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer chicken to a plate. Keep pan over medium heat; no need to wipe clean. -
4 Cook the Vegetables
Add carrots and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.
Once simmering, cover and cook until water is mostly evaporated, 3-5 minutes.Uncover and add 1 tsp. olive oil, garlic, bok choy, and remaining garlic salt. Stir often until vegetables are tender, 3-4 minutes. -
5 Add Sauce and Chicken and Finish Dish
Add mangoes, orange sauce, and chicken and any accumulated juices to hot pan. Stir to combine and bring to a simmer.
Once simmering, stir constantly until vegetables and chicken are coated, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice with chicken-vegetable mixture. Garnish with sesame seeds and green onions. Bon appétit!
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