Express
Mandarin-Style Chicken
with bok choy-green onion rice
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Wheat, Soy
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Over 30g protein
Chef
Maija Barnes
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 16 oz. Cooked White Rice
- 2 Heads of Baby Bok Choy
- 6 fl. oz. Canola Oil
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4 fl. oz. Sweet and Sour Sauce
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½ cup Panko Breadcrumbs
- 2 Green Onions
- 2 tsp. Asian Garlic, Ginger & Chile Seasoning
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1 tsp. Umami Seasoning
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) 4qY9ewqM
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Calories640
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Carbohydrates47g
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Net Carbs45g
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Fat34g
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Protein33g
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Sodium1350mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
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 shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Trim and slice white portions of green onions into 1/4" pieces. Thinly slice remaining green portions of green onions on an angle. Keep white and green portions separate.
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/2" slices and coarsely chop leaves. Keep stems and leaves separate. -
2 Cook the Rice
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add bok choy stems and white portions of green onions to hot pan. Stir often until tender, 5-7 minutes.Add rice, bok choy leaves, umami seasoning, and 1/2 tsp. salt. Stir occasionally until rice is heated through and bok choy leaves are wilted, 3-4 minutes.Remove from burner. Cover and set aside.While rice cooks, continue recipe. -
3 Cook the Chicken
Pat chicken dry.
In a mixing bowl, combine chicken, panko, Asian garlic, ginger & chile seasoning (use less if spice-averse), and 1/4 tsp. salt. Stir thoroughly until chicken is evenly coated.Line a plate with a paper towel.Place another medium non-stick pan over medium heat and add canola oil. Let oil heat, 5 minutes.Test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.Working in batches, carefully add chicken to hot pan and cook until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side.Remove from burner. Transfer chicken to towel-lined plate. -
4 Heat Sauce and Finish Dish
Add sweet and sour sauce to a microwave-safe bowl and cover with a paper towel. Microwave covered until warm, 45-60 seconds.
Carefully remove from microwave.Transfer chicken to bowl with sauce and gently toss until coated.Plate dish as pictured on front of card, topping rice with chicken and garnishing with green portions of green onions. Bon appétit!
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