Meal Kit
Teriyaki Chicken Thighs
with rice and smoked almonds
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Tree Nuts (Almonds), Wheat, Soy
Chef
Scott Gorsky
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.
In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
- 8 oz. Green Beans
- 5.47 oz. Long Grain White Rice
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2 fl. oz. Teriyaki Glaze
- 2 Green Onions
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¾ oz. Smoked Almonds
- ½ oz. Apple Cider Vinegar
- 0.46 oz. Brown Sugar
- ½ fl. oz. Hot Sauce
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) gqR2k7qE
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Calories650
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Carbohydrates91g
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Net Carbs84g
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Fat14g
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Protein39g
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Sodium1100mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Medium 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 breasts, pat dry, and on a separate cutting board, cut into 1" dice. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using diced chicken breasts, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook in a large non-stick pan over medium-high heat with 2 tsp. olive oil until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Cook in a large non-stick pan with 2 tsp. olive oil over medium-high heat, stirring occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Rice
Bring a small pot with rice and 11/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside covered.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Trim ends off green beans, if necessary, and cut into 1" pieces.
Coarsely chop almonds.Trim and cut white portions of green onions into 1" lengths. Thinly slice green portions of green onions. Keep white and green portions separate.Pat chicken dry and season all over with a pinch of salt and pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
3 Sear the Chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pan and stir occasionally until lightly browned, 4-6 minutes.Transfer chicken to a plate. Chicken will finish cooking in a later step. Keep pan over medium-high heat. -
4 Cook the Green Beans
Add green beans and white portions of green onions to hot pan. Stir occasionally until green beans are lightly charred and tender but still crisp, 3-4 minutes.
If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.Transfer green beans to a plate. Keep pan over medium-high heat. -
5 Make Sauce and Finish Dish
Add teriyaki glaze, vinegar, brown sugar, hot sauce (to taste), and 2 Tbsp. water to hot pan and stir to combine. Bring to a boil.
Once boiling, add chicken and any accumulated juices and green beans. 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, topping rice with chicken mixture and garnishing with almonds and green portions of green onions. Bon appétit!
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