Meal Kit
Thai-Style Peanut Chicken
with Sriracha, shishito peppers, and broccoli
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Peanuts, Soy
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Jimmy Shay
This newly developed Home Chef First Taste meal has undergone extensive testing in our Home Chef R&D kitchen, and now it’s time to trial it with real-life customers like you. First Taste meals may utilize exciting new ingredients or techniques/equipment not commonly found in our recipes, so we value your feedback to ensure these new recipes work for you and taste delicious. We read each and every review—so let us know what you think!
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Broccoli Florets
- 6 oz. Shishito Peppers
- 1 oz. Sweet Chili Sauce
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¾ oz. Peanut Butter
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½ oz. Roasted & Salted Peanuts
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⅖ fl. oz. Tamari Soy Sauce
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⅓ oz. Butter
- 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) pOJrMLOy
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Calories490
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Carbohydrates19g
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Net Carbs15g
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Fat28g
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Protein42g
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Sodium1740mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
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. Follow same instructions as stated in recipe.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 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, 4-6 minutes per side.
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1 Prepare Ingredients and Make Peanut Sauce
Stem shishito peppers. Cut lengthwise and seed, if desired.
Cut broccoli into bite-sized pieces.Coarsely crush peanuts.In a mixing bowl, combine sweet chili sauce, 1/4 cup water, peanut butter, and half the soy sauce (reserve remaining for vegetables). Set aside.Pat chicken dry and season both sides with a pinch of pepper and 1/4 tsp. salt. -
2 Roast the Vegetables
Place shishito peppers (to taste), broccoli, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper on prepared baking sheet. Massage oil and seasonings into vegetables. Spread into an even layer.
Roast in hot oven until vegetables are fork-tender, 14-16 minutes.Carefully remove from oven. Stir in plain butter until melted and combined. Sheet and vegetables will be hot! Use a utensil.While vegetables roast, continue recipe. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. 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. -
4 Add the Sauce
Add peanut sauce to hot pan and bring to a simmer.
Once simmering, stir occasionally until sauce is slightly thickened and chicken is evenly coated, 2-4 minutes.Remove from burner.While sauce thickens, continue recipe. -
5 Finish Vegetables and Finish Dish
In another mixing bowl, combine remaining soy sauce, 2 tsp. olive oil, and Sriracha (to taste).
Transfer vegetables to bowl with soy sauce mixture and stir until combined.Plate dish as pictured on front of card, topping chicken with peanut sauce from pan, then crushed peanuts. Slice chicken, if desired. Bon appétit!
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