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

Turn off that oven! The new Fresh and Easy express meals offer the same delicious, divine, and delectable flavors you've grown accustomed to, but in much, much less time. How much less time? We're talking 15 minutes or less. Plus, you'll learn some new fancy cooking skills to impress friends and family. Sharpen that knife and get ready!

In Your Box (serves 2)

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

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

Customize It Instructions

  • 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.

  1. 1

    Cook the Chicken

    Pat chicken breasts dry, and season both sides with ¼ 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. 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. Carefully massage rice in bag to break up any clumps. Stir in rice, ¼ cup water, 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 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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