Meal Kit
Garlic Soy Butter Chicken
with edamame rice
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat, Soy
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Over 30g protein
Chef
Tom Scodari
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 5.47 oz. Long Grain White Rice
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5 oz. Edamame
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1 fl. oz. Sweet & Thick Soy Sauce (GF)
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1 oz. Wonton Strips
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¾ oz. Roasted Garlic & Herb Butter
- 2 Green Onions
- 2 tsp. Sambal
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
- ½ tsp. Garlic Salt
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) VPr5583R
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Calories730
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Carbohydrates89g
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Net Carbs81g
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Fat22g
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Protein45g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Small Pot
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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Coarsely crush wonton strips in shipping bag.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat chicken dry and season both sides with Asian garlic, ginger & chile seasoning (use less if spice-averse). -
2 Cook the Rice
Bring a small pot with rice, 1 1/4 cups water, garlic salt, edamame, white portions of green onions, and sambal (to taste) to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner and transfer chicken to a plate. Wipe pan clean and reserve. -
4 Make the Sauce
Return pan used to cook chicken to low heat. Add 2 Tbsp. water, butter, and soy sauce to hot pan. Stir constantly until butter is melted and combined, 1-2 minutes.
Bring to a simmer. Once simmering, remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping rice with chicken. Garnish with green portions of green onions and crushed wonton strips. Bon appétit!
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