Express
Family
Sweet and Sour Chicken
with Brussels sprouts and edamame
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Wheat, Soy
- Calorie-Conscious
- Protein-Packed
Chef
David Welch
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 20 oz. Diced Chicken Thighs
- 16 oz. Cooked White Rice
- 8 oz. Brussels Sprouts
- 3 fl. oz. Sweet and Sour Sauce
- 3 oz. Shredded Red Cabbage
- 3 oz. Frozen Edamame
- 1 oz. Crispy Fried Onions
- 1 tsp. Sriracha
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
- 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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Calories480
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Carbohydrates51g
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Net Carbs46g
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Fat14g
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Protein35g
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Sodium1220mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Large Non-Stick Pans
- 1 Microwave-Safe Bowl
- 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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 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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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Cook the Chicken
Pat chicken dry. Season all over with Asian garlic, ginger & chile seasoning (use less if spice-averse), 1/4 tsp. salt, and a pinch of pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner.While chicken cooks, continue recipe. -
2 Cook the Vegetables
Place another large non-stick pan over medium heat and add 2 tsp. olive oil.
Add Brussels sprouts and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 3-5 minutes.Uncover, and add garlic salt, cabbage, and edamame. Stir occasionally until vegetables are tender, 3-4 minutes. -
3 Add the Chicken and Sauce
Add chicken, sweet and sour sauce, 1/4 tsp. salt, 1/4 cup water, and Sriracha (to taste) to hot pan. Stir occasionally until combined and sauce is slightly thickened, 1-2 minutes.
Remove from burner.While chicken and vegetables cook, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging. In a microwave-safe bowl, combine rice and 1/4 tsp. salt.
Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.Plate dish as pictured on front of card, topping rice with chicken and vegetables. Garnish with crispy onions. Bon appétit!
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