Express
Sweet and Hot Chicken Thigh Stir-Fry
with teriyaki glaze, vegetables, and rice
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Wheat, Soy
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Under %{max_calories} caloriesOver 30g protein
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)
- 10 oz. Diced Chicken Thighs
- 8 oz. Cooked White Rice
- 1 Red Bell Pepper
- 4 oz. Broccoli Florets
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3 fl. oz. Teriyaki Glaze
- 2 Green Onions
- 1 Tbsp. Cornstarch
- ¼ fl. oz. Hot Sauce
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½ tsp. Umami 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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Calories520
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Carbohydrates58g
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Net Carbs53g
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Fat15g
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Protein35g
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Sodium1720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe 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
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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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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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Chicken
Pat chicken thighs dry and season all over with umami seasoning, cornstarch, and a pinch of salt. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.Add chicken to hot pan. Stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.While chicken cooks, continue recipe. -
2 Prepare Ingredients and Start Stir-Fry
Break broccoli into bite-sized pieces using hands.
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add broccoli and bell peppers to hot pan. Stir occasionally until tender, 5-7 minutes.Remove from burner. -
3 Finish the Stir-Fry
Transfer cooked vegetables to hot pan with chicken. Stir in teriyaki glaze, white portions of green onions, and hot sauce (to taste) until coated and sauce has slightly thickened, 3-4 minutes.
Remove from burner.While stir-fry cooks, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice in a microwave-safe bowl.
Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.Plate dish as pictured on front of card, topping rice with stir-fry and garnishing with green portions of green onions. Bon appétit!
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