Meal Kit

Teriyaki-Sriracha Glazed Chicken

with sugar snap peas and cremini mushrooms

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Medium

Cook Within: 5 days

Contains: Wheat, Sesame, Soy

  • Under 625 calories
    Under 35g carbs
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

Here in the Home Chef test kitchen, we're combining flavors like mad scientists with test tubes, just waiting for an eureka moment (or a gigantic explosion). With this Sriracha-teriyaki combo, we have both on our hands. Peppery hot and sweet is melded together on a succulent chicken breast and served with soy-flavored mushrooms and sugar snap peas. We declare this experiment to be an unqualified success.

In Your Box (serves 2)

  • 2 Boneless Skinless Chicken Breasts
  • 8 oz. Sugar Snap Peas
  • 6 oz. Cremini Mushrooms
  • Info
    4 fl. oz. Teriyaki Glaze
  • Info
    1 fl. oz. Soy Sauce
  • 3 tsp. Sriracha
  • 1 Green Onion
  • Info
    1 tsp. White Sesame Seeds
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Medium 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
  1. 1

    Prepare the Ingredients

    Quarter mushrooms. Remove strings from sugar snap peas. Trim and cut white portion of green onion into 1" lengths. Trim and cut 2" pieces from green portion of green onion. Slice pieces into very thin strips and place in a small bowl of cold water to "curl" into a cool garnish (optional). Rinse chicken breasts, pat dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.

  2. 2

    Start the Chicken

    Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add chicken to hot pan and cook until deeply browned, 3-4 minutes. Flip chicken.

  3. 3

    Finish the Chicken

    Add teriyaki glaze, 1/4 cup water, and Sriracha (to taste) to pan and bring to a boil. Once boiling, lower heat to medium-low and bring to a simmer. Simmer, flipping chicken occasionally, until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. If sauce is too thick, add water 2 Tbsp. at a time. Remove chicken to a plate and rest 2-3 minutes. Reserve glaze. While chicken simmers, cook vegetables.

  4. 4

    Start the Vegetables

    Heat 2 tsp. olive oil in a medium pan over medium heat. Add mushrooms, sugar snap peas, and white portions of green onion to hot pan. Cook, stirring occasionally, until vegetables are tender and lightly charred, 5-7 minutes.

  5. 5

    Finish the Vegetables

    Remove pan from burner and add soy sauce. Toss to coat vegetables with soy sauce and season with a pinch of pepper.

  6. 6

    Plate the Dish

    Place a serving of vegetables on a plate. Garnish vegetables with sesame seeds. Add chicken to plate and drizzle glaze over chicken. Garnish chicken with curled green portions of green onion.

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