Teriyaki Chicken Rice Bowl
with smoked almonds and green beans
Prep & Cook Time: 40-50 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Tree Nuts (Almonds), Wheat, Soy
Chef
Jimmy Cababa
Chicken is delicious, healthy, and the first of the white meats. (Remember, pork had that commercial “the other white meat.”) In this meal, the flavorsome fowl is augmented by the delish almonds, adding a smoked, crunchy touch. This meal also combines two of our favorite qualities in any recipe: quick and easy. Giving you maximum return on your time investment, and delicious flavor to boot? This meal is first in its class. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
In Your Box (serves 6)
- 24 oz. Diced Boneless Skinless Chicken Breasts
- 16 oz. Green Beans
- 1½ cups Jasmine Rice
- 6 oz. Matchstick Carrots
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4 oz. Teriyaki Glaze
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2 oz. Smoked Almonds
- 2 Green Onions
- 1 oz. Seasoned Rice Vinegar
- 1 oz. Light Brown Sugar
- 2 tsp. Sriracha
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) 4qYVv8OM
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Calories490
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Carbohydrates64g
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Net Carbs58g
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Fat12g
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Protein30g
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Sodium1190mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 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 whole chicken breast, cut into 1" dice and follow same instructions as diced chicken.
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If using ground pork, follow same instructions as chicken in Step 3, cooking with 1/4 tsp. salt and a pinch of pepper and breaking up meat until no pink remains, 5-7 minutes.
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1 Cook the Rice
Bring a small pot with rice and 3 cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.Remove from burner. Fluff, and set asideWhile rice cooks, prepare ingredients. -
2 Prepare the Ingredients
Trim ends off green beans and cut into 1" pieces.
Trim and cut white portions of green onions into 1" lengths. Thinly slice green portions. Keep white and green portions separate.Crush almonds into coarse pieces.Pat diced chicken breasts dry, and season all over with 1/2 tsp. salt and a pinch of pepper. -
3 Sear the Chicken
Place a large non-stick pan over medium-high heat and add 4 tsp. olive oil.
Add diced chicken breasts to hot pan and cook undisturbed until lightly browned, 3-4 minutes.Stir, then cook until browned, 1-2 minutes.Transfer chicken to a plate. Chicken will finish cooking in a later step. Keep pan over medium-high heat. -
4 Cook the Vegetables
Add 1 tsp. olive oil, green beans, white portions of green onions, 1/4 tsp salt, and a pinch of pepper to hot pan. Stir occasionally until green beans are lightly charred and crisp but still tender, 3-4 minutes.
If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.Add matchstick carrots and stir occasionally until softened, 1-2 minutes.Transfer vegetables to a plate. Keep pan over medium-high heat. -
5 Make Sauce and Finish Dish
Add teriyaki glaze, rice vinegar, brown sugar, Sriracha (to taste), and 1/3 cup water to hot pan and stir to combine. Bring to a boil.
Once boiling, add chicken and any accumulated juices and vegetables to pan. Stir often until glazed and chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, garnishing with almonds and green portions of green onions. Bon appétit!
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