Four ingredients, and ten minutes: That’s all you need to make this delicious dinner. (Seriously!) Chicken breast strips are browned, then simmered with spicy-sweet Thai chili sauce and mandarin orange juice until sticky. It’s all served over a salad that’s tossed with crunchy toppings and a nutty sesame dressing. Now that’s a dinner dream come true!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Chicken Breast Strips
Sweet Thai Chili Sauce
Crunchy Sesame Salad Kit(ContainsSoy, Tree Nuts, Wheat)
• Wash and dry produce. • Halve mandarin. • Pat chicken* dry with paper towels and season all over with salt and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3-5 minutes (it’ll finish cooking in the next step).
• Add chili sauce and juice from mandarin to pan with chicken. Bring to a simmer and cook until sauce has thickened and chicken is glazed and cooked through, 2-3 minutes more. • Remove pan from heat and let cool slightly.
• Meanwhile, in a large bowl, toss salad with included dressing and crispy toppings. • Divide between bowls. Top with chicken and serve.