All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Any part of the chicken is delicious, but for our money, nothing beats the thighs. Thighs are where the flavor lives, as well as the juiciest part of the bird. 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? Thighs will be your go-to chicken part from now on. 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.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
Cook the Rice
Bring a small pot with jasmine 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 aside.
While rice cooks, prepare ingredients.
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 with ½ tsp. salt and a pinch of pepper.
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, 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.
Cook the Green Beans
Add 1 tsp. olive oil, green beans, white portions of green onions, ¼ 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.
Stir in matchstick carrots and stir occasionally until softened, 1-2 minutes.
Transfer green beans and carrots to a plate. Keep pan over medium-high heat.
Make Sauce and Finish Dish
Add teriyaki glaze, rice vinegar, brown sugar, Sriracha (to taste), and ⅓ cup water to hot pan and stir to combine. Bring to a boil.
Once boiling, return chicken and any accumulated juices and green beans to pan. Stir often until chicken and green beans are 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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