Chicken, Snap Pea & Green Bean Stir-Fry
with Dark Meat Chicken, Rice & Sesame Seeds
A quick and colorful stir-fry that’s big on flavor and small on effort. Juicy chicken is seared, then tossed with crisp snap peas and tender broccoli in a sweet and spicy sauce. Served over fluffy rice and finished with a sprinkle of nutty sesame seeds, it’s a fast, fresh dinner that’s as satisfying as takeout.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Broccoli
1 tablespoon
Sesame Seeds
(Contains: Sesame)
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 ounce
Sweet Thai Chili Sauce
10 ounce
Diced Skinless Dark Meat Chicken
4 ounce
Sugar Snap Peas
¾ cup
White Rice
6 ounce
Green Beans
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, 1 ¼ cups water (2 ¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Trim and remove strings from snap peas if necessary.
• Heat a large dry pan over medium-high heat. Add broccoli, snap peas, and 2 TBSP water (4 TBSP for 4 servings); cover and steam, undisturbed, until veggies are bright green, 4-5 minutes. • Uncover and add a large drizzle of oil, a pinch of sesame seeds (save the rest for serving), salt, and pepper. Cook, uncovered, stirring occasionally, until veggies are tender and lightly charred and sesame seeds are toasted, 2-4 minutes more. • Turn off heat; transfer to a plate and cover to keep warm. Wash out pan.
• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in pan used for veggies over medium-high heat. Once hot, add chicken in a single layer; season with salt and pepper. Cook, undisturbed, until deeply browned on one side, 2-3 minutes. • Continue to cook, stirring, until chicken is browned all over and cooked through, 2-3 minutes more.
• Transfer broccoli and snap peas to pan with chicken; stir in sweet soy glaze, chili sauce, and ¼ cup water (½ cup for 4 servings). Cook, stirring occasionally, until sauce has thickened and everything is coated, 1-2 minutes more.
• Fluff rice with a fork. • Divide rice between plates or bowls. Top with stir-fry. Sprinkle with a pinch of remaining sesame seeds and serve.
Poultry is fully cooked when internal temperature reaches 165°.
