Plum Delicious Ginger Chicken & Edamame
with Chicken Thighs & Peanut Rice
The image pictured is similar to our Plum Delicious Ginger Chicken & Edamame—but not exact! This recipe contains Edamame in place of Green Beans. As always, please consult the ingredients list for more detailed recipe information and allergens.
Chicken is always a weeknight winner. It’s satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to wow you. This week, they whipped up a dreamy sauce of plum jam, Dijon mustard, fresh ginger, and garlic that adds sweet, tangy, and aromatic complexity to tender thigh meat. It’s sautéed along with plump edamame and served atop buttery peanut-studded rice—all in a quick 20 minutes. Hate to say it, but you’d be chicken not to try it!
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
¾ cup
Jasmine Rice
1 clove
Garlic
1 thumb
Ginger
10 ounce
Diced Chicken Thighs
1 tablespoon
Flour
(Contains Wheat)
2 teaspoon
Dijon Mustard
1 unit
Plum Jam
4 ounce
Edamame
(Contains Soy)
1.5 ounce
Peanuts
(Contains Peanuts)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), 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.
• Meanwhile, wash and dry produce. • Peel and grate ginger. Peel and mince or grate garlic.
• Pat chicken* dry with paper towels. In a medium bowl, combine chicken and flour; season with salt and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer (be careful—the oil may splatter); cook, undisturbed, until browned, 2-3 minutes per side (chicken will finish cooking in the next step). (For 4 servings, you may need to work in batches.)
• While chicken cooks, in a small bowl, whisk together ginger, garlic, jam, Dijon, and ¼ cup water (1/3 cup for 4 servings). Season with salt and pepper to taste. • Once chicken is browned, stir in jam mixture and edamame. Cook, stirring occasionally, until chicken is cooked through and sauce has slightly thickened, 2-4 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until chicken is coated and glossy.
• Roughly chop peanuts. • Fluff rice with a fork; stir in peanuts and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper to taste.
• Divide peanut rice between bowls. Top with chicken and edamame and serve. TIP: Finish with your favorite hot sauce for an extra kick!
Chicken is fully cooked when internal temperature reaches 165°.
