Express
One Pan
Teriyaki Chicken Bento Box-Style
with edamame salad
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat, Sesame, Soy
- Calorie-Conscious
- 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 4)
- 20 oz. Diced Chicken Thighs
- 16 oz. Cooked White Rice
- 8 oz. Green Beans
- 3 oz. Shredded Red Cabbage
- 3 oz. Matchstick Carrots
- 3 oz. Frozen Edamame
- 2 fl. oz. Teriyaki Glaze
- 1½ oz. Pan Asian Dressing
- ⅕ fl. oz. Tamari Soy Sauce
- 1 tsp. Garlic Salt
- 1 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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Calories460
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Carbohydrates45g
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Net Carbs40g
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Fat14g
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Protein35g
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Sodium1360mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- Salted Butter
- 1 Mixing Bowl
- 2 Microwave-Safe Bowls
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Plate
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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1 Prepare the Ingredients
Place edamame in a microwave-safe bowl. Microwave uncovered until heated through, 45-60 seconds.
Carefully remove from microwave.Trim green beans, if necessary, and cut into 1" pieces.Pat chicken dry and season all over with half the garlic salt (reserve remaining for green beans). Don't worry about trimming. Excess fat will render while cooking and add flavor. -
2 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add chicken to hot pan. Stir occasionally until chicken is slightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Reduce heat to medium and transfer chicken to a plate. Wipe pan clean and keep over medium heat. -
3 Cook Green Beans and Add Chicken
Add 1 tsp. olive oil and green beans to hot pan. Cook, 1 minute.
After 1 minute, add 1/4 cup water, remaining garlic salt, and a pinch of pepper. Stir to combine and bring to a simmer.Once simmering, cover and cook until green beans are tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Uncover; add chicken, teriyaki glaze, 1/2 Tbsp. salted butter, and soy sauce. Stir occasionally until combined and sauce is heated through, 60-90 seconds.Remove from burner.While green beans cook, continue recipe. -
4 Heat Rice, Assemble Salad and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
In another 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.While rice microwaves, in a mixing bowl, combine cabbage, edamame, carrots, dressing, and a pinch of salt. Kids want to help? With supervision, have them help assemble the salad.Plate dish as pictured on front of card or top rice with chicken mixture and sesame seeds. Bon appétit!
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