Teriyaki Chicken Stir Fry Meal Kit

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Description
Nutrition Facts

Tender chicken breast strips and fresh vegetables simmered in an unforgettable teriyaki sauce made with naturally brewed soy, brown sugar, ginger, and garlic. Served over white rice.

Cook time

15 minutes

Master Chef

John Surla

Servings

2 servings

Net weight

35.8 oz (2.24 LBS) 1.02 kg

Marinated Chicken Breast Strips
Teriyaki Sauce
Microwavable White Rice
Cut, Washed Vegetables
Olive Oil

5 Simple Ingredients

15 Minutes From Kit To Your Table

Step-by-Step

1

1
Cook Veggies

Heat large skillet over MEDIUM-HIGH and pour ½ of olive oil into skillet. Add vegetables and sauté for 2-3 minutes, stirring occasionally.
2

2
Set Veggies Aside

Place vegetables into bowl, season with salt and pepper to taste, and set aside.
3

3
Cook Meat

Heat skillet over HIGH for 1-2 minutes and add remaining olive oil. Add chicken to skillet and allow chicken to sear undisturbed for 2-3 minutes until one side is brown. Next, stir chicken and continue cooking for additional 2-3 minutes, stirring occasionally.
4

4
Heat Rice

While chicken is cooking, poke one small hole in center of rice pouch and microwave on HIGH for 2-3 minutes. CAUTION: Pouch will be hot.
5

5
Sauce It Up

Reduce heat to LOW and add sauce to skillet. Next, add cooked vegetables back into skillet and simmer together with chicken and sauce for 1 minute, stirring occasionally.
6

6
Finish Plating and Serve

Remove rice pouch from microwave and portion rice onto serving plates. Then, spoon chicken and vegetables over rice and serve.

To Cook You Need

Large Frying Pan
Tongs
Scissors

Created By

John Surla

Executive Chef

Chef John's passion for cooking started at the young age of 5 years old. "The first dish my mom taught me was Fried Rice. Watching countless hours of Yan Can Cook and Julia Child was a big inspiration to be a Chef. Chef John received his formal training at Diablo Valley College in Pleasant Hill, California and has worked for renowned Chefs such as Stephen Silva of Melons Catering, Arnold Pulido of Va di Vie, and Rainer Schwarz of the Roosevelt Hotel. At age 35, Chef John reached his dream of owning his own restaurant and sharing the harmony for his love of food and wine.