Express
Teriyaki Chicken Stir Fry
with jasmine rice
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Wheat, Soy
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Under %{max_calories} calories
Chef
Laura Alpern
Teriyaki chicken stir fry is the perfect meal, we dare say. It's perfect in that it only takes a half hour to make, from the light chopping to the stirring to the frying. It's perfect in that it's the sweet teriyaki flavor your kids love. And it's perfect in that it costs less than take-out, and is easy to throw together. All this perfection, from our plants to your plate.
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 10 oz. Pepper and Onion Mix
- 1½ cups Jasmine Rice
- 8 oz. Broccoli Florets
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4 fl. oz. Teriyaki Glaze
- 2 Green Onions
- 2 Garlic Cloves
- 1 tsp. Cornstarch
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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Calories570
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Carbohydrates83g
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Net Carbs80g
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Fat8g
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Protein38g
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Sodium1450mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Mixing Bowl
- 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
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1 Cook Rice and Prepare Ingredients
Bring a small pot with rice, 2 1/2 cups water, and 1/4 tsp. salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.
Remove from burner and set aside covered.While rice cooks, break broccoli into bite-sized pieces.Trim and thinly slice green onions.Mince garlic.In a mixing bowl, combine teriyaki glaze, cornstarch, and 1 Tbsp. water. Set aside. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add broccoli and 2 Tbsp. water to hot pan. Cover ,and cook until slightly tender, 3-4 minutes.Uncover and add pepper and onion mix. Stir occasionally until tender and slightly browned, 4-6 minutes.If pan becomes dry, add additional water, 1 Tbsp. at a time, as needed.Remove from burner. Transfer vegetables to a plate. Reserve pan; no need to wipe clean. -
3 Cook the Chicken
Pat chicken dry.
Return pan used to cook vegetables to medium heat and add 2 tsp. olive oil. Add chicken and a pinch of salt and pepper to hot pan. Stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Add garlic and cook until fragrant, 30-60 seconds. -
4 Add Sauce and Finish Dish
Add vegetables and teriyaki glaze-cornstarch mixture to hot pan. Stir until combined and sauce is slightly thickened, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, topping rice with chicken and vegetables and garnishing with green onions. Bon appétit!
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