Express
Premium
Sticky Peanut Thai-Style Chicken
with soy-glazed snap peas
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Peanuts, Soy
- Calorie-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Cooked White Rice
- 8 oz. Snap Peas
- 1 oz. Sweet Chili Sauce
- ⅗ oz. Butter
- ½ oz. Brown Sugar
- 2 Green Onions
- ½ oz. Roasted & Salted Peanuts
- ⅖ fl. oz. Tamari Soy Sauce
- ¼ oz. Cilantro
- 1 tsp. Sriracha
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
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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Calories610
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Carbohydrates55g
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Net Carbs49g
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Fat22g
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Protein44g
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Sodium1980mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Plate
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 salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using trout, pat dry. Add trout, skin-side up first, and cook until fish reaches minimum internal temperature, 2-3 minutes per side.
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1 Cook the Chicken
Pat chicken dry. Season both sides with Asian garlic, ginger & chile seasoning (use less if spice-averse) and a pinch of salt.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate and cover with foil. Wipe pan clean and reserve.While chicken cooks, continue recipe. -
2 Cook the Vegetables
If desired, pull strings from snap peas. If string is hard to find and remove, make a very thin cut lengthwise along the string.
Trim and thinly slice green onions, keeping white and green portions separate.Place another medium non-stick pan over medium heat and add 2 tsp. olive oil. Add snap peas to hot pan. Stir occasionally until snap peas are tender, 6-8 minutes.Add white portions of green onions, half the soy sauce (reserve remaining for sauce), half the butter (reserve remaining for rice), and 1/4 tsp. salt. Stir occasionally until combined and butter is melted, 1-2 minutes.Remove from burner.While vegetables cook, continue recipe. -
3 Make the Sauce
Return pan used to cook chicken to low heat.
Add brown sugar, sweet chili sauce, remaining soy sauce, Sriracha (to taste), and 1 tsp. water to hot pan. Stir occasionally until combined and sauce is slightly thickened, 1-2 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.While sauce cooks, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging. Place rice in a microwave-safe bowl.
Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes.Stir in remaining butter and a pinch of salt until combined. Fluff rice with a fork.While rice microwaves, stem cilantro and reserve whole leaves.Coarsely crush peanuts.Plate dish as pictured on front of card, topping rice with chicken. Garnish chicken with sauce (to taste), cilantro, peanuts, and green portions of green onions. Slice chicken, if desired. Bon appétit!
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