Express
Rainbow Chicken Teriyaki
with mango and carrot-cabbage slaw
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Wheat, Sesame, Soy
Chef
Jennifer Anderson
Bite-Sized Tip: Call the broccoli “trees” and pretend a dinosaur is going to eat them! Your picky eater-asaurus will love this easy-to-make Rainbow Chicken Teriyaki.
$1 from each Kids Eat in Color meal purchased on Home Chef’s Family Menu will be donated to Feeding America to support families facing food insecurity.
*$1 helps provide at least 10 meals secured by Feeding America on behalf of local member food banks. Home Chef will donate up to $10,000 through the purchase of select Home Chef meals.
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 16 oz. Cooked White Rice
- 12 oz. Broccoli Florets
- 4 oz. Frozen Mangoes
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3 fl. oz. Teriyaki Glaze
- 3 oz. Shredded Red Cabbage
- 3 oz. Matchstick Carrots
- 1 oz. Seasoned Rice Vinegar
- 2 Green Onions
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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) 4qY9RxqM
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Calories450
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Carbohydrates53g
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Net Carbs48g
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Fat9g
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Protein36g
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Sodium1120mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Large 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
Coarsely chop mangoes. If mangoes are frozen, rinse under cold water until thawed.
Trim and thinly slice green onions, keeping white and green portions separate.In a mixing bowl, combine cabbage, carrots, 1 tsp. olive oil, and half the vinegar (reserve remaining for sauce). Season with salt and pepper to taste, if desired. Set aside.Pat chicken dry and season all over with a pinch of pepper. -
2 Cook the Broccoli
Trim discolored ends off broccoli, if necessary.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add broccoli and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.Uncover and stir occasionally until tender, 2-3 minutes.Remove from burner.While broccoli cooks, continue recipe. -
3 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken and white portions of green onions to hot pan. Stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Stir in teriyaki glaze and remaining vinegar until coated and combined. Bring to a simmer.Once simmering, remove from burner.While chicken cooks, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice in a microwave-safe bowl. Microwave uncovered until heated through, 3-4 minutes.
Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.Stir cooked broccoli into chicken mixture, if desired. Alternatively, season with salt and pepper, to taste, and serve on the side, if desired.Plate dish as pictured on front of card, topping rice with chicken and broccoli mixture and slaw. Garnish dish with mangoes, green portions of green onions, and sesame seeds. Bon appétit!
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