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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Chicken Breast Strips
Microwaveable Jasmine Rice
Not included in your delivery
Wash and dry all produce. Halve and peel onions, then cut into ½-inch-thick wedges. Pat chicken dry with a paper towel. 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, 3-5 minutes.
Heat 2 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 directions, then place in a large bowl and fluff with a fork. Stir in 2 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.