6-Serving Meal
Summer Produce
Weeknight Mongolian Chicken
serves 6
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Wheat, Sesame, Soy
- Protein-Packed
Chef
David Welch
In Your Box (serves 6)
- 30 oz. Diced Boneless Skinless Chicken Breasts
- 24 oz. Cooked White Rice
- 2 Red Bell Pepper
- 10 oz. Sliced Bok Choy
- 8 oz. Halved Coin Cut Carrots
- 6 fl. oz. Garlic Sesame Sauce
- 4 oz. Orange Ginger Sesame Sauce
- 1½ oz. Wonton Strips
- 2 Green Onions
- 2 tsp. Cornstarch
- 1 tsp. Garlic Salt
- 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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Calories500
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Carbohydrates52g
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Net Carbs48g
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Fat14g
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Protein35g
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Sodium1830mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Mixing Bowl
- 2 Large Non-Stick Pans
- 1 Microwave-Safe Bowl
- 1 Microwave
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
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1 Prepare the Ingredients
We recommend thoroughly washing your bok choy, as it may contain incidental grit or pests. To completely clean, place in a bowl covered with water and massage. Drain and pat dry.
Remove stem, seeds, and ribs, and cut bell peppers into 1/4" dice.Trim and thinly slice green onions. -
2 Make the Cornstarch Mixture
In a mixing bowl, combine cornstarch and 1/4 cup water. Set aside.
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3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add carrots, bell peppers, a pinch of salt, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.Once simmering, cover and cook until water is almost completely evaporated, 3-5 minutes.Uncover; add bok choy and stir often until vegetables are tender, 5-7 minutes.Kids not a fan of extra heat? Feel free to skip/reduce the orange ginger sesame sauce. Stir in orange ginger sesame sauce (to taste) and a pinch of salt and pepper until combined, 30-60 seconds.Remove from burner.While vegetables cook, continue recipe. -
4 Cook the Chicken
Pat chicken dry and season all over with half the garlic salt (reserve remaining for rice) and 1/4 tsp. pepper.
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Drain any excess liquid from pan. Pan will be hot! Use a utensil.Add garlic sesame sauce and cornstarch mixture. Stir often until chicken is coated and sauce is slightly thickened, 2-3 minutes.Remove from burner.While chicken cooks, continue recipe. -
5 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
In a microwave-safe bowl, combine rice, remaining garlic salt, and 1/4 tsp. salt.Microwave uncovered until heated through, 5-6 minutes.Carefully remove from microwave and stir in half the green onions (reserve remaining for garnish) until combined. Rest, 2 minutes. Fluff rice with a fork.Plate dish as pictured on front of card, topping rice with chicken. Garnish chicken with wonton strips and remaining green onions. Garnish vegetables with sesame seeds. Bon appétit!
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