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Big Batch Soy-Sesame Chicken & Broccoli
Big Batch Soy-Sesame Chicken & Broccoli

Big Batch Soy-Sesame Chicken & Broccoli

2x the delicious portions!

These wholesome, family-friendly rice bowls are packed with juicy chicken thighs, tender broccoli, bok choy, and napa cabbage flavored with nutty sesame oil and tossed in a rich, savory soy-hoisin sauce. Serve this flavorful feast family style, garnished with crackly sesame seeds for a crunchy finishing touch.

This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.

Tags:
Protein Smart
Family Friendly
New
Allergens:
Soy
Wheat
Sesame
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

1.5 cup

Jasmine Rice

16 ounce

Broccoli

1 unit

Onion

4 tablespoon

Soy Sauce

1 unit

Mushroom Stock Concentrate

1 unit

Veggie Stock Concentrate

2 tablespoon

Hoisin Sauce

1 teaspoon

Garlic Powder

1 tablespoon

Cornstarch

20 ounce

Diced Chicken Thighs

1 tablespoon

Sesame Oil

4 ounce

Bok Choy and Napa Cabbage

1 tablespoon

Sesame Seeds

Not included in your delivery

Salt

Pepper

1 tablespoon

Cooking Oil

½ teaspoon

Sugar

2 tablespoon

Butter

Nutrition Values

/ per serving
Calories710 kcal
Fat22 g
Saturated Fat6 g
Carbohydrate85 g
Sugar10 g
Dietary Fiber3 g
Protein38 g
Cholesterol150 mg
Sodium1680 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Baking Sheet
Medium Bowl
Whisk
Large Pan

Instructions

Prep & Cook Rice
1

• Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Halve, peel, and thinly slice onion. • In a medium pot, combine rice, 21⁄4 cups water (4 cups for 8), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Roast Veggies
2

• Toss broccoli and onion on a baking sheet with a large drizzle of oil, salt, and pepper; spread out in a single layer. Roast on top rack until browned and tender, 15-20 minutes. (For 8 servings, use two baking sheets and roast on top and middle racks.)

Make Sauce
3

• In a medium bowl, whisk together soy sauce, mushroom stock concentrate, veggie stock concentrate, hoisin sauce, garlic powder, cornstarch, 1⁄2 cup water, and 1⁄2 tsp sugar until smooth (use 1 cup water and 1 tsp sugar for 8 servings).

Cook Chicken
4

• Open package of chicken* and drain off any excess liquid. • Heat sesame oil and a drizzle of oil in a large pan over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes (6-8 minutes for 8 servings).

Cook Sauce
5

• Carefully add sauce to pan with chicken; stir to coat. Cook, stirring frequently, until sauce has thickened, 1-2 minutes. Remove from heat.

Add Veggies
6

• Carefully transfer broccoli and onion to pan with saucy chicken. Add bok choy and napa cabbage and 2 TBSP butter (4 TBSP for 8 servings). Stir until butter has melted and everything is coated in sauce. TIP: Depending on the size of your pan, you may need to toss everything together in a large bowl for 8 servings.

Finish & Serve
7

• Fluff rice with a fork; season with salt. • Transfer rice to a large serving bowl. Transfer chicken and broccoli to a separate large serving bowl and garnish with sesame seeds. Serve family style.

Chicken is fully cooked when internal temperature reaches 165°.

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