Teriyaki Chicken

with baby bok choy and cremini mushroom stir-fry

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

We put a healthy twist on a take-out classic with this teriyaki chicken. A marinade of soy sauce infused with mirin, honey, and our own spice blend provides a sweet-umami foundation for tender chicken breasts before they're pan-roasted to sticky, delicious perfection. Served alongside stir-fried baby bok choy and mushrooms, this is a low-carb, low-calorie dinner that comes together lickety-split and is still finger-lickin' good.

In Your Box (serves 2)

  • 1 tsp. Home Chef Asian Spice Blend
  • ¾ oz. Honey
  • Info
    2 fl. oz. Soy Sauce - Gluten-Free
  • 1 fl. oz. Mirin
  • 2 Boneless Skinless Chicken Breasts
  • 2 Heads of Baby Bok Choy
  • 6 oz. Cremini Mushrooms
  • 2 Garlic Cloves
  • 2 Green Onions
  • 2 oz. Sliced Water Chestnuts
  • 1 tsp. Chopped Ginger
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Medium Oven-Safe Pan
  • 1 Large Pan

Before You Cook

  • Step 1 - Marinate the Chicken

    Marinate the Chicken

    Stir together Asian spice blend, honey, soy sauce, and mirin in a medium mixing bowl. Rinse chicken breasts and pat dry. Add chicken to bowl and marinate 15 minutes while you prepare remaining ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Remove any discolored outer leaves from bok choy. Halve bok choy lengthwise. Cut mushrooms into ¼" slices. Mince garlic. Trim and slice whites of green onions into 1" pieces. Slice remaining green onions on an angle into ¼" pieces.

  • Step 3 - Cook the Chicken

    Cook the Chicken

    Place a medium oven-safe pan over medium heat. Add 2 tsp. olive oil to hot pan. Remove chicken from marinade and shake off excess marinade. Reserve marinade. Add chicken to pan and cook 3 minutes, or until browned. Flip chicken and place in oven 6 minutes. Pour reserved marinade over chicken and return to oven 4-6 minutes, or until chicken reaches a minimum internal temperature of 165 degrees.

  • Step 4 - Start Stir-Fry

    Start Stir-Fry

    Place a large pan over medium-high heat. Add 2 tsp. olive oil to hot pan. Add bok choy and cook 3 minutes, or until browned on both sides. Remove bok choy to a plate and return pan to medium-high heat.

  • Step 5 - Finish the Stir-Fry

    Finish the Stir-Fry

    Add white parts of green onions, mushrooms, and water chestnuts to pan and sear 2 minutes. Add garlic, ginger, 2 Tbsp. water, and stir together. Return bok choy to pan and cook 3 minutes, or until bok choy is tender. Season to taste with salt and pepper.

  • Step 6 - Plate the Dish

    Plate the Dish

    Place vegetables and chicken on plate. Pour remaining teriyaki sauce over chicken and vegetables and garnish with green onions.