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Miso Chili Chicken

Miso Chili Chicken

with Lemongrass Rice & Roasted Green Beans

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Our chefs are always brainstorming ways to make “chicken for dinner” a little more awesome. The delicious upgrade this week: an effortlessly impressive pan sauce for the meat, which gets spicy-sweet notes from Thai chili sauce, umami from miso, and citrusy flavor from ponzu. Crisp roasted green beans and aromatic lemongrass rice make the perfect accompaniments—and the best part? You don’t need to prep a thing. Get ready for a flavor explosion.

Tags:Calorie SmartSpicyQuick
Allergens:Tree NutsSoyFishWheatMilk

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

Total Time20 minutes
Prep Time0 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

6 ounce

Green Beans

10 ounce

Chicken Cutlets

1 unit

Microwavable Lemongrass Rice

(ContainsTree Nuts)

2 tablespoon

Sweet Thai Chili Sauce

(ContainsSoy)

1 unit

Miso Sauce Concentrate

(ContainsSoy)

12 milliliters

Ponzu Sauce

(ContainsSoy, Fish, Wheat)

Not included in your delivery

Salt

Pepper

1 tablespoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories640 kcal
Fat27 g
Saturated Fat11 g
Carbohydrate62 g
Sugar13 g
Dietary Fiber5 g
Protein36 g
Cholesterol130 mg
Sodium810 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Medium Pan
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and tender, 10-12 minutes.

2

• Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a large drizzle of oil in a medium, preferably nonstick, pan (use a large nonstick pan for 4 servings) over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer chicken to a cutting board. Wipe out pan.

3

• Return same pan to medium-high heat. Add chili sauce, miso sauce concentrate, ponzu, and 2 TBSP water (¼ cup for 4 servings). Bring to a simmer and cook until just thickened, 1 minute. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

4

• Massage rice in package to break up grains; partially open top. Insert 1 TBSP butter into package (for 4 servings, use 1 TBSP butter per package). Microwave for 90 seconds. Fluff with a fork and season with salt and pepper. • Divide rice between plates. Thinly slice chicken; place on top of rice. Pour sauce over chicken and serve with green beans on the side.