Meal Kit

Soy-Caramel Glazed Chicken

with garlic broccoli and bok choy

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Soy

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Salty and sweet are classic buddies in the culinary world. Both flavors augment and complement each other in a way that has to be tasted to be described. Here, we take sugary caramel and the salty deepness of soy and mold them together to flavor this chicken with perfectly balanced flavor. Best friends forever.

In Your Box (serves 2)

  • Info
    0.609 fl. oz. Tamari Soy Sauce
  • 2 Heads of Baby Bok Choy
  • 4 Garlic Cloves
  • 1 tsp. Multicolor Sesame Seeds
  • ¼ tsp. Red Pepper Flakes
  • 8 oz. Broccoli Florets
  • ½ tsp. Garlic Salt
  • 0.46 oz. Brown Sugar
  • 1 tsp. Cornstarch
  • 13 oz. Boneless Skinless Chicken Breasts

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.

  • Nutrition (per serving)

  • Calories
    362
  • Carbohydrates
    20g
  • Fat
    12g
  • Protein
    44g
  • Sodium
    1694mg

Recipe Steps

You Will Need

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

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

  • If using salmon fillets, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 2, cooking, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using tuna, follow same instructions as chicken in Steps 1 and 2, cooking until tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.

  • If using NY strip steak, follow same instructions as chicken in Steps 1 and 2, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.

  1. 1

    Prepare the Ingredients

    Bok choy can retain some grit, even after washing. To completely clean, hold upside down in a bowl of water. Shake slightly to release the grit. Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ½" slices and coarsely chop leaves. Cut broccoli into bite-sized pieces. Mince garlic. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove from burner. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean. While chicken cooks, cook vegetables.

  3. 3

    Cook the Vegetables

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli to hot pan and stir occasionally until lightly browned, 4-6 minutes. Add garlic (if garlic-averse, use half), bok choy, 2 Tbsp. water, and garlic salt. Stir occasionally until broccoli and bok choy stems are tender and water has evaporated, 3-4 minutes. If pan becomes completely dry, add additional water, 1 Tbsp. at a time. Remove from burner. While vegetables cook, make glaze.

  4. 4

    Make Glaze and Glaze Chicken

    In a mixing bowl, combine cornstarch, ⅓ cup water, soy sauce, brown sugar, and sesame seeds until cornstarch is dissolved. Return pan used to cook chicken to medium heat. Add soy sauce-brown sugar mixture to hot pan and bring to a boil. Once boiling, immediately remove from burner. Stir in red pepper flakes (to taste). Add chicken to pan and flip until coated.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with any remaining glaze. Bon appétit!

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