Soy-Glazed Chicken & Brussels Sprouts
Cashew Rice, Spicy Mayo & Lime
- Sesame
- Soy
- Wheat
- Tree Nuts
- Eggs
- Milk
**Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.** Prep, sizzle, zap, serve—that’s the sound of this weeknight wonder meal! Thanks to a few clever time-savers from our chefs, you’ll be savoring a buttery cashew-lime rice 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!).
Ingredients
8 ounce
Brussels Sprouts
2 unit
Scallions
1 unit
Lime
12 ounce
Chicken Cutlets
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
Cooking Oil
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens. Quarter lime.
• Pat chicken* dry with paper towels; season with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. • Reduce heat under pan to low; stir in sweet soy glaze and 2 TBSP water (4 TBSP for 4 servings). Cook, turning chicken occasionally, until sauce has slightly thickened and chicken is evenly coated, 1-2 minutes.
• While chicken cooks, in a medium microwave-safe bowl, combine broccoli, scallion whites, garlic powder, and 2 TBSP water (4 TBSP for 4 servings). Cover with plastic wrap; poke a few holes in wrap. Microwave until tender, 1 ½-3 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 in package to separate grains; partially open package. Microwave for 90 seconds. Carefully open package; stir 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 small bowl, combine mayonnaise, chili sauce, and juice from one lime wedge (juice from two wedges for 4 servings). • Divide rice between bowls and top 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.
Poultry is fully cooked when internal temperature reaches 165°.
