Express
Sweet Chili Cashew Chicken
with green onion rice & carrots
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Tree Nuts (Cashews), Wheat, Sesame, Soy
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
Chef
David Welch
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 Green Bell Pepper
- 4 oz. Coin Cut Carrots
- 2 fl. oz. Black Pepper Sauce
- 1 oz. Sweet Chili Sauce
- 1 oz. Cashews
- 2 Green Onions
- ½ tsp. Garlic Salt
- ½ tsp. Multicolor Sesame Seeds
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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Calories590
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Carbohydrates57g
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Net Carbs51g
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Fat23g
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Protein37g
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Sodium1720mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 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 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 Prepare the Ingredients
Coarsely crush cashews.
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.Pat chicken dry. Season all over with garlic salt and a pinch of pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
2 Cook the Chicken Mixture
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bell peppers, carrots, and a pinch of salt and pepper to hot pan. Stir occasionally until slightly tender, 3-4 minutes.Add 1 tsp. olive oil, chicken, and white portions of green onions. Stir occasionally until chicken is slightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
3 Add the Sauces
Add black pepper sauce (to taste), sweet chili sauce, 1 Tbsp. water, and cashews to hot pan. Stir often until combined, 1-2 minutes.
Remove from burner.While chicken mixture cooks, 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 a pinch of salt.Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes.Stir in half the green portions of green onions (reserve remaining for garnish) and fluff rice with a fork.Plate dish as pictured on front of card, topping chicken mixture with sesame seeds. Garnish with remaining green portions of green onions. Bon appétit!
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