Miso Chili Chicken
with Lemongrass Rice & Roasted Green Beans
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Microwavable Lemongrass Rice
(Contains Tree Nuts)
Sweet Thai Chili Sauce
Miso Sauce Concentrate
(Contains Fish, Soy, Wheat)
Not included in your delivery
• 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.
• 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.
• 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.
• 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.