Meal Kit
Teriyaki Chicken
with baby bok choy and cremini mushroom stir-fry
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
We put a healthy twist on a take-out classic with this teriyaki chicken. A marinade of soy sauce infused with mirin, honey, and our own spice blend provides a sweet-umami foundation for tender chicken breasts before they're pan-roasted to sticky, delicious perfection. Served alongside stir-fried baby bok choy and mushrooms, this is a low-carb, low-calorie dinner that comes together lickety-split and is still finger-lickin' good.
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 2 Heads of Baby Bok Choy
- 6 oz. Cremini Mushrooms
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2 fl. oz. Soy Sauce - Gluten-Free
- 2 oz. Sliced Water Chestnuts
- 1 fl. oz. Mirin
- 2 Green Onions
- ¾ oz. Honey
- 2 Garlic Cloves
- 1 tsp. Chopped Ginger
- 1 tsp. Home Chef Asian Spice Blend
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) GqnwL7OW
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Calories340
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Carbohydrates24g
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Net Carbs21g
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Fat4.5g
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Protein46g
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Sodium2520mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Medium Oven-Safe 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 Marinate the Chicken
Stir together Asian spice blend, honey, soy sauce, and mirin in a medium mixing bowl. Rinse chicken breasts and pat dry. Add chicken to bowl and marinate 15 minutes while you prepare remaining ingredients.
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2 Prepare the Ingredients
Remove any discolored outer leaves from bok choy. Halve bok choy lengthwise. Cut mushrooms into 1/4" slices. Mince garlic. Trim and slice whites of green onions into 1" pieces. Slice remaining green onions on an angle into 1/4" pieces.
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3 Cook the Chicken
Place a medium oven-safe pan over medium heat. Add 2 tsp. olive oil to hot pan. Remove chicken from marinade and shake off excess marinade. Reserve marinade. Add chicken to pan and cook 3 minutes, or until browned. Flip chicken and place in oven 6 minutes. Pour reserved marinade over chicken and return to oven 4-6 minutes, or until chicken reaches a minimum internal temperature of 165 degrees.
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4 Start Stir-Fry
Place a large pan over medium-high heat. Add 2 tsp. olive oil to hot pan. Add bok choy and cook 3 minutes, or until browned on both sides. Remove bok choy to a plate and return pan to medium-high heat.
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5 Finish the Stir-Fry
Add white parts of green onions, mushrooms, and water chestnuts to pan and sear 2 minutes. Add garlic, ginger, 2 Tbsp. water, and stir together. Return bok choy to pan and cook 3 minutes, or until bok choy is tender. Season to taste with salt and pepper.
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6 Plate the Dish
Place vegetables and chicken on plate. Pour remaining teriyaki sauce over chicken and vegetables and garnish with green onions.
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