Soy-Glazed Chicken & Scallion Broccoli
Elevated Dinners, Impressively Easy
Prep, sizzle, zap, serve—that’s the sound of a Fast & Fresh weeknight wonder meal! Thanks to a few clever time-savers from our chefs, you’ll be savoring a cashew-lime rice bowl topped with saucy soy-glazed chicken and garlicky steamed broccoli with scallions and chili flakes in just 15 minutes—no joke! Drizzle your bowls with creamy spicy mayo, sprinkle with scallion greens and crispy fried onions, then finish with a bright squeeze of fresh lime juice for a deliciously balanced bowl (fast!).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Broccoli Florets
2 unit
Scallions
1 unit
Lime
10 ounce
Chicken Breast Strips
8 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
1 teaspoon
Garlic Powder
1 teaspoon
Korean Chili Flakes
1 unit
Microwavable rice
1 ounce
Cashews
(Contains Tree Nuts)
2 tablespoon
Mayonnaise
(Contains Eggs)
1 ounce
Sweet Thai Chili Sauce
1 unit
Crispy Fried Onions
(Contains Wheat)
Not included in your delivery
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Trim and slice scallions, separating whites from greens. Quarter lime.
• Drizzle oil in a hot pan. Add chicken* in a single layer; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Lower heat under pan; stir in sweet soy glaze and 2 TBSP water (4 TBSP for 4). Cook until sauce is slightly thickened and chicken is evenly coated, 1-2 minutes.
• While chicken cooks, in a microwave-safe bowl, combine broccoli, scallion whites, garlic powder, and 2 TBSP water (4 TBSP for 4). Cover with plastic wrap; poke a few holes in wrap. Microwave until tender, 1-2 minutes. Drain. (No microwave? No problem! Boil broccoli in a pot of salted water until tender, 2-4 minutes. Drain.) • Toss broccoli with as many chili flakes as you like. Season with salt. • Massage rice package; snip to partially open. Microwave for 90 seconds. Carefully open package; mix in cashews, 1 TBSP butter, juice from one lime wedge, and a pinch of salt (2 TBSP butter and juice from two wedges for 4).
• In a second bowl, mix mayonnaise, chili sauce, and juice from one lime wedge (juice from two wedges for 4). • Top rice with saucy chicken and broccoli in separate sections. Drizzle everything with spicy mayo. Top with scallion greens and crispy fried onions. Serve with any remaining lime wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
