Super Soy Chicken Tenders
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Super Soy Chicken Tenders

Super Soy Chicken Tenders

with Jasmine Rice and Green Beans

Soy to the world! The time for a simple and savory chicken recipe has come: these tenders are tossed in a thick and glaze-like mixture of soy sauce, garlic, ginger, and sesame. Served atop a bed of jasmine rice with green beans to the side, they’re an Asian-style tour-de-force of epic proportions.


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

Total Time35 minutes
Prep Time


serving amount

1 thumb


2 clove


2 unit


1 unit


¾ cup

Jasmine Rice

6 ounce

Green Beans

1 teaspoon

Sesame Oil

1 tablespoon

Sesame Seeds

12 ounce

Chicken Tenders

3 tablespoon

Soy Sauce

(Contains Soy, Wheat)

1 tablespoon

White Wine Vinegar

½ teaspoon


Not included in your delivery

4 teaspoon

Vegetable Oil

2 tablespoon





Nutrition Values

/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat17 g
Saturated Fat2.5 g
Carbohydrate89 g
Sugar16 g
Dietary Fiber5 g
Protein47 g
Cholesterol120 mg
Sodium930 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.


Baking Sheet
Large Pan
Paper Towel
Small Bowl


Preheat and Prep

Wash and dry all produce. Preheat oven to 425 degrees. Bring 1¼ cups water and a large pinch of salt to a boil in a medium pot. Peel ginger and mince until you have 1 TBSP. Mince garlic. Thinly slice scallions, keeping greens and whites separate. Halve lime; cut one half into wedges.

Cook Rice

Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from the heat and keep covered.

Roast Green Beans

Toss green beans with a drizzle of oil on a baking sheet. Season with salt and pepper. Roast in oven until crisp, 10-12 minutes. After they've finished roasting, toss green beans with 1 tsp sesame oil, 1 tsp sesame seeds, and a squeeze of lime (we sent more oil and seeds).

Cook Chicken

Heat a drizzle of oil in a large pan over medium-high heat. Pat chicken dry with a paper towel. Add to pan in a single layer and cook until browned but not cooked through, 2-4 minutes per side. Remove from pan and set aside.

Make Sauce

Heat a large drizzle of oil in same pan over medium-high heat. Whisk soy sauce, 2 TBSP sugar, 1 TBSP Colavita white wine vinegar, and ½ tsp cornstarch in a small bowl (we sent more vinegar and cornstarch). Add scallion whites, garlic, and ginger to pan. Cook, tossing, until softened, 1-2 minutes. Stir in soy sauce mixture and bring to a simmer. Let thicken slightly, about 2 minutes.

Finish and Serve

Return chicken to pan, toss to coat, and cook until no longer pink in center, 2-3 minutes. Add a squeeze of lime to rice and fluff with a fork. Divide rice, green beans, and chicken between plates. Drizzle with any remaining sauce. Garnish to taste with scallion greens and remaining sesame seeds (you may not use all). Serve with lime wedges.