Meal Kit
Japanese Chicken
with cucumber-edamame salad
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Peanuts, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
Can you taste brightness? The concept of light but in flavor, dancing on your tongue without weight or mass? Is this getting too deep for a meal description you're reading on a website, hoping to make a choice for your dinner? Well, think no further; this meal is for you. A crisp salad of edamame, peanuts, and cucumber dressed with the subtlety of seasoned rice vinegar is paired with succulent chicken breasts and a sauce that combines mirin, soy, and garlic for a fully mind-blowing and sensational taste. You may not hear the sound of one hand clapping, but you know that it is clapping for this dish.
In Your Box (serves 2)
- 1 Slicer Cucumber
- 2 Boneless Skinless Chicken Breasts
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3 oz. Edamame
- 2 fl. oz. Mirin
- 1 Red Fresno Chile
- 2 Green Onions
- 1 fl. oz. Seasoned Rice Vinegar
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1 oz. Roasted Peanuts
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1 fl. oz. Soy Sauce
- 2 Garlic Cloves
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) 2PZppVO9
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Calories500
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Carbohydrates40g
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Net Carbs36g
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Fat13g
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Protein50g
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Sodium1760mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
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
Trim cucumber, quarter lengthwise, and cut into 1/2" slices. Rinse edamame under warm water if still frozen. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Stem, seed, and mince Fresno chile. Mince garlic. Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.
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2 Make the Salad
Combine cucumber, edamame, seasoned rice vinegar, green portions of green onions, peanuts, and a pinch of pepper in a medium mixing bowl.
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3 Sear the Chicken
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Cook undisturbed until browned, 2-3 minutes. Transfer chicken to a plate. Chicken will finish cooking in a later step. Reserve pan; no need to wipe clean.
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4 Make the Sauce
Return pan used to sear chicken to medium heat. Add 1 tsp. olive oil, garlic, white portions of green onions, and 1 tsp. Fresno chile (reserve remaining for garnish) to hot pan. Use less Fresno if spice adverse. Stir constantly, 30 seconds. Add mirin and soy sauce.
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5 Finish the Chicken
Return chicken to pan with sauce and cook, flipping occasionally, until sauce glazes chicken and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Remove from burner.
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6 Plate the Dish
Slice chicken. Place salad on a plate. Place some sauce on plate, fan chicken slices on top of sauce, and drizzle remaining sauce over chicken. Garnish with remaining Fresno to taste.
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