Teriyaki Chicken Stir-Fry
with Snow Peas over White Rice
Simple and speedy is the name of the game here with our ready-to-go teriyaki sauce, precut chicken strips, and microwavable rice. After only a few minutes of tossing the meat and snow peas in a pan, simply pour in the sauce and you’re good to go. Just don’t forget the sesame garnish, which opens the door to sensational and savory stir-fry magic.
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
1 unit
Yellow Onion
10 ounce
Chicken Breast Strips
1 tablespoon
Sesame Seeds
8 ounce
Snow Peas
4 ounce
Teriyaki Sauce
(Contains Soy)
1 pack
Microwaveable Jasmine Rice
Not included in your delivery
1 tablespoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Halve and peel onion, then cut into ½-inch-thick wedges. Pat chicken dry with a paper towel, then season all over with salt and pepper.
Heat a small pan over medium heat. Add sesame seeds and toast, stirring a few times, until fragrant and golden brown, 3-5 minutes.
Heat 1 TBSP olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and cook, tossing occasionally, until browned on surface, 2-3 minutes.
Add onion to pan and cook, tossing occasionally, until starting to brown, about 3 minutes. Toss in snow peas and cook until tender but still a little crisp, about 2 minutes.
Pour teriyaki sauce into pan and bring to a simmer. Let bubble until thickened, 1-2 minutes. Heat rice according to package instructions, then place in a medium bowl and fluff with a fork. Stir in 1 TBSP butter and half the sesame seeds. Season with salt and pepper.
Divide rice between plates and arrange chicken stir-fry on top. Sprinkle with remaining sesame seeds and serve.
