Sticky Sesame Chicken

With Citrus Kale Salad

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Peanuts, Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

If it's soggy breaded chicken slathered in a cloyingly sweet sauce from a take-out container you seek, please look elsewhere. In this dish we bring together sweet chili sauce, soy sauce, and rice vinegar to form a tangy, umami-packed reduction that enrobes tender chicken breasts. Served with a bright, citrusy kale salad, this is what take-out sesame chicken aspires to be.

In Your Box (serves 2)

  • 6 oz. Kale
  • 1 Lemon
  • 1 Lime
  • 2 Boneless Skinless Chicken Breasts
  • ½ fl. oz. Toasted Sesame Oil
  • ⅓ fl. oz. Rice Vinegar
  • Info
    ¾ oz. Roasted Peanuts
  • ½ fl. oz. Sweet Chili Sauce
  • Info
    ½ fl. oz. Soy Sauce - Gluten-Free
  • 2 Tbsp. Sesame Seeds
  • 3 oz. Matchstick Carrots
  • Nutrition (per serving)

  • Calories
    495
  • Carbohydrates
    15g
  • Fat
    27g
  • Protein
    64g
  • Sodium
    372mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Stem and slice kale leaves into thin strips. Halve and juice the lemon and lime. Rinse chicken breasts, pat dry, and slice each breast into 3-4 long strips. Season with a pinch of salt and pepper.

  • Step 2 - Make the Citrus Vinaigrette
    2

    Make the Citrus Vinaigrette

    In a large mixing bowl, combine 1½ tsp. each of lemon and lime juice. Add 1 tsp. of sesame oil and 1 tsp. of rice vinegar, reserving remaining rice vinegar for cooking the chicken. Whisk in 2 Tbsp. of olive oil. Season with a pinch of salt.

  • Step 3 - Make the Salad
    3

    Make the Salad

    Dress kale with the vinaigrette and season with a pinch of salt and pepper. Kale salads benefit from being dressed early, as the hearty leaves will start to soften and "tenderize" as you work through the rest of the recipe. Taste, adding more lemon and lime juice to give the dish an acidic boost.

  • Step 4 - Pan-Roast the Peanuts
    4

    Pan-Roast the Peanuts

    Heat a dry medium pan over medium heat (don't add oil!) Add peanuts, swirling them about the pan frequently until they begin to turn brown and fragrant. Set peanuts aside, wipe pan out with a clean towel and return to heat.

  • Step 5 - Cook the Chicken
    5

    Cook the Chicken

    Add remaining 2 tsp. sesame oil to pan and heat for 30 seconds. Cook chicken strips on one side for 3-4 minutes until lightly browned. Flip chicken and add sweet chili sauce, soy sauce, and remaining rice vinegar to the pan, stirring to coat. Continue cooking for 4-6 minutes until chicken has reached a minimum internal temperature of 165 degrees, and sauce is syrupy. Sprinkle sesame seeds over chicken and toss to coat.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a bed of dressed kale on the plate and top with shredded carrot and pan-roasted peanuts. Arrange sesame-sprinkled chicken pieces in front and enjoy!