Meal Kit
Sticky Chicken Thigh Tacos
with pineapple-pepper salsa
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Wheat, Peanuts, Soy
Chef
Patrick Le Beau
Bright isn't just for lights, colors, and dolls called Rainbow; bright is for flavors that pop, delight, and liven up any meal. These tacos are a festival of lights in and of themselves: sweet pineapple, slightly feisty shishito, and the vivid vivacious lime, the textbook definition of ”bright.“ With all these ingredients coming together, these tacos are both lovely and luminous. Tip: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear out the seed portion.
In Your Box (serves 2)
- 14 oz. Diced Chicken Thighs
- 1 Red Bell Pepper
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6 Small Flour Tortillas
- 3 oz. Shishito Peppers
- 3 oz. Pineapple Chunks
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2 fl. oz. Teriyaki Glaze
- 1 Lime
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1 oz. Honey Roasted Peanuts
- 2 Green Onions
- 1 tsp. Sriracha
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) yP5bGZq8
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Calories680
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Carbohydrates69g
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Net Carbs64g
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Fat25g
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Protein49g
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Sodium1630mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Mixing 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
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1 Prepare the Ingredients
Pat pineapple dry and coarsely chop.
Coarsely chop peanuts.Halve lime. Cut one half into wedges and juice other half.Stem, seed, remove ribs, and cut red bell pepper into 1/2" dice.Trim and thinly slice green onions, keeping white and green portions separate.Stem shishito peppers and slice into 1/2" rounds.Pat diced chicken thighs dry. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
2 Cook the Pineapple-Pepper Salsa
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shishito peppers (to taste) and red bell pepper to hot pan. Cook undisturbed until starting to char, 2-3 minutes.
Stir in pineapple, then cook undisturbed until pineapple starts to brown and peppers are tender, 2-3 minutes.Transfer salsa to a mixing bowl. Reserve pan; no need to wipe clean. Let salsa cool, 5 minutes.Once cool, stir in 2 tsp. lime juice, green portions of green onions, and a pinch of salt until combined. Set aside.While salsa cools, cook chicken. -
3 Cook the Chicken
Return pan used to cook salsa to medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Add white portions of green onions and stir constantly until aromatic, 30-60 seconds.Remove from burner and stir in teriyaki glaze and Sriracha (to taste) until chicken is coated.While chicken cooks, warm tortillas. -
4 Warm the Tortillas
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan. -
5 Finish the Dish
Plate dish as pictured on front of card, filling tortillas with chicken and topping with pineapple-pepper salsa and peanuts. Squeeze lime wedges over tacos to taste. Bon appétit!
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