Oven-Ready
Family
Oven Baked Chicken and Veggie "Stir-Fry"
with carrots and bok choy
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Wheat, Sesame, Soy
- Calorie-Conscious
- Protein-Packed
Chef
Laura Alpern
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 4)
- 20 oz. Diced Chicken Thighs
- 16 oz. Cooked White Rice
- 8 oz. Coin Cut Carrots
- 5 oz. Sliced Bok Choy
- 2 fl. oz. Sweet & Thick Soy Sauce
- 2 oz. Sweet Chili Sauce
- 2 oz. Yuzu Dipping Sauce
- ½ oz. Sesame Sticks
- 1 Tbsp. Cornstarch
- 1 tsp. Garlic Salt
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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Calories440
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Carbohydrates51g
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Net Carbs47g
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Fat10g
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Protein33g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- 2 Microwave-Safe Bowls
- 1 Microwave
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 steak strips, pat dry, coarsely chop,then separate pieces. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
In a microwave-safe bowl, combine carrots and 1 tsp. water. Cover with a damp paper towel. Microwave covered until slightly tender, 3-5 minutes.
Carefully remove from microwave.While carrots microwave, pat chicken dry. Don't worry about trimming. Excess fat will render while cooking and add flavor.Evenly divide carrots, chicken, bok choy, and garlic salt between both provided trays. Stir to combine and spread into an even layer. Evenly top each tray with 1 tsp. olive oil. -
2 Bake the Vegetables and Chicken
Bake both trays uncovered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.
Carefully remove trays from oven and drain any excess liquid. Trays will be hot! Use a utensil/caution.Evenly divide cornstarch between both trays and stir until no dry cornstarch remains.Evenly divide sweet chili sauce, yuzu dipping sauce, and soy sauce between trays and stir until coated. Spread into an even layer.Bake both trays again uncovered in hot oven until sauces are heated through and slightly thickened, 5-8 minutes.Carefully remove from oven and stir to combine. Trays will be hot! Use a utensil/caution.While vegetables and chicken bake, continue recipe. -
3 Heat Rice and Finish Meal
Carefully massage rice in bag to break up any clumps and remove from packaging. Place rice in another microwave-safe bowl.
Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes. Fluff rice with a fork.While rice microwaves, coarsely crush sesame sticks.To serve, top chicken and vegetables with sesame sticks. Bon appétit!
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