Express
Sweet Soy-Glazed Chicken
with snap peas and rice
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat, Sesame, Soy
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Under %{max_calories} caloriesOver 30g protein
Chef
Rachel Post
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. Boneless Skinless Chicken Breast Cutlet
- 16 oz. Cooked White Rice
- 6 oz. Snap Peas
- 3 oz. Peas
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2 fl. oz. Sweet & Thick Soy Sauce (GF)
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1½ oz. Roasted Garlic & Herb Butter
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1 oz. Wonton Strips
- 2 tsp. Garlic Pepper
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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) oPNYRK3X
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Calories520
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Carbohydrates46g
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Net Carbs43g
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Fat20g
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Protein36g
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Sodium1330mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Large Non-Stick Pans
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, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using top round steak, pat dry. Cook until steak reaches desired doneness, or 3-5 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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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 3-4 minutes per side.
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1 Prepare the Ingredients
If desired, pull strings from snap peas and cut into thirds. If string is hard to find and remove, make a very thin cut lengthwise along the string.
Pat chicken dry and season both sides with garlic pepper. -
2 Cook the Chicken
Place a large non-stick pan over medium heat and add 1 Tbsp. 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. Evenly top with soy sauce. Cover and set aside to keep warm.While chicken cooks, continue recipe. -
3 Cook the Vegetables
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add snap peas, peas, and 1/2 tsp. salt to hot pan. Stir occasionally until vegetables are bright green and fork-tender, 3-5 minutes. -
4 Add Rice and Finish Dish
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Add rice and a pinch of salt to hot pan. Stir occasionally until heated through, 3-4 minutes.Stir in butter until melted and combined, 1-2 minutes.Remove from burner.While rice cooks, coarsely crush wonton strips in shipping bag.Plate dish as pictured on front of card, topping chicken with crushed wonton strips and sesame seeds. Slice chicken, if desired. Bon appétit!
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