Thai-Chili Chicken with Edamame Fried Rice

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Soy

Calories Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    5 oz. Edamame
  • 2 oz. Sweet Chili Sauce
  • 1 tsp. Multicolor Sesame Seeds
  • 2 Green Onions
  • Info
    0.406 fl. oz. Tamari Soy Sauce
  • 8½ oz. Cooked Jasmine Rice
  • 13 oz. Boneless Skinless Chicken Breasts

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
    619
  • Carbohydrates
    63g
  • Fat
    26g
  • Protein
    51g
  • Sodium
    1369mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Non-Stick Pans

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

    Cook the Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove from burner. While chicken cooks, make rice.

  2. 2

    Make the Rice

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Add edamame and white portions of green onions to hot pan. Stir occasionally until lightly charred, 3-5 minutes. Stir in rice, soy sauce, and a pinch of pepper. Stir occasionally until warmed through, 1-2 minutes. Remove from burner.

  3. 3

    Finish the Chicken

    Once chicken is cooked, remove from burner. Add sweet chili sauce and flip to coat.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, garnishing chicken with sesame seeds, and rice with green portions of green onions. Bon appétit!

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