Express
Thai-Chili Chicken with Edamame Fried Rice
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Sesame, Soy
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Under %{max_calories} calories
Chef
David Padilla
Can you get flavors this new, this exciting, and this delicious in less than 15 minutes? Yes, you can. Sweet chili sauce and sesame seeds level up the chicken to extraordinary, and the edamame fried rice tastes better than any delivery in any city. And, like we said, less than 15 minutes. Amazing.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8½ oz. Cooked Jasmine Rice
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5 oz. Edamame
- 2 oz. Sweet Chili Sauce
- 2 Green Onions
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⅖ fl. oz. Tamari Soy Sauce
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1 tsp. Multicolor Sesame Seeds
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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Calories620
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Carbohydrates63g
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Net Carbs59g
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Fat26g
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Protein51g
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Sodium1510mg
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
Customize It Instructions
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If using salmon fillets, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Steps 1 and 3, cooking until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook the Chicken
Pat chicken breasts dry, and season both sides with 1/4 tsp salt and a pinch of 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.While chicken cooks, make rice. -
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, 1/4 cup water, soy sauce, and a pinch of pepper.If rice is in clumps, carefully break up in pan. Stir occasionally until warmed through, 1-2 minutes.Remove from burner. -
3 Finish the Chicken
Once chicken is cooked, remove from burner. Add sauce and flip to coat.
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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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