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Teriyaki Chicken Tenders

Teriyaki Chicken Tenders

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with Jasmine Rice and Green Beans

Yield: 2

Adapted from: Hello Fresh

These tenders are tossed in a thick teriyaki glaze, which coats each piece in a flavorful blend of soy sauce, garlic, ginger, and sesame. Served atop a bed of jasmine rice with green beans to the side, they bring a tour-de-force of Asian-style flavors that both kids and adults will find easy to love.
Prep: 10 Cook: 25

  • 1thumb ginger
  • 2cloves garlic
  • 2scallions
  • 1lime
  • ¾cup jasmine rice
  • 6oz green beans
  • 1tsp sesame oil
  • ½TBS sesame seeds
  • 12oz chicken tenders
  • 3TBS soy sauce
  • 1TBS white wine vinegar
  • 1tsp cornstarch
  • salt & pepper
  • sugar
  • cooking oil


Preheat and prep:

Wash and dry all produce. Adjust rack to middle position and preheat oven to 425°F. Bring 1 1/4 cups water and a large pinch of salt to a boil in a medium pot. Peel ginger and mince until you have 2 TBS. Mince garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Halve lime, cut one half into wedges.

Cook rice:

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

Roast green beans:

Toss green beans with a large 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, half the sesame seeds, and a squeeze of lime.

Cook chicken:

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

Tip: Don’t overcrowd the pan with chicken—you may want to work in batches.

Make sauce:

Heat a large drizzle of oil in the same pan over medium-high heat. Whisk together soy sauce, ¼ cup sugar, 2 TBS vinegar, and cornstarch in a small bowl. Put scallion whites, garlic, and ginger in pan and 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:

Add chicken to pan and toss to coat. Cook until no longer pink in center, 2-3 minutes. Add a squeeze of lime to rice, then fluff with a fork. Divide rice, green beans, and chicken between plates. Drizzle with any sauce in pan. Sprinkle with scallion greens and remaining sesame seeds. Serve with lime wedges.

Sweet Chili Pork & Cabbage Stir-Fry

Sweet Chili Pork & Cabbage Stir-Fry

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with Cilantro & Crispy Fried Onions

Yield: 2

Adapted from: Hello Fresh

Garlicky ground pork, simmered in a sweet, savory, and spicy blend of soy glaze, ponzu, Thai chili sauce, and rice wine vinegar. Tossed with tender sautéed cabbage, then spooned over jasmine rice and garnished with crispy fried onions and fresh cilantro.
Prep: 5 Cook: 20

  • ½cup jasmine rice
  • 2tsp ponzu sauce
  • 1tsp garlic powder
  • cilantro
  • 4TBS sweet soy glaze
  • 1oz sweet Thai chili sauce
  • 5tsp rice wine vinegar
  • 10oz ground pork
  • 4oz red cabbage and carrot mix
  • 1oz crispy fried onions
  • salt & pepper
  • cooking oil
  • butter


Cook rice:

Wash and dry produce.

In a small pot, combine rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Make sauce:

While rice cooks, in a small bowl, combine sweet soy glaze, chili sauce, ponzu, and 2-3 tsp vinegar.

Tip: If you like a sweeter sauce, stir in a pinch of sugar.

Cook pork:

Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and garlic powder, season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3- to 4-minutes. Break up meat into pieces and continue cooking until pork is cooked through, 1- to 2-minutes.

Stir in sauce and cook, stirring, until slightly thickened, 1 minute more.

Finish & serve:

Stir red cabbage and carrot mix into pan with pork, cook until just tender, 2- to 3-minutes. Taste and season with salt and pepper. Turn off heat.

Fluff rice with a fork, stir in 1 TBS butter until melted.

Divide rice between bowls and top with stir-fry and crispy fried onions. Pick cilantro leaves from stems, roughly tear and sprinkle over bowls. Serve.

Chili Chili Bang Bang Chicken

Chili Chili Bang Bang Chicken

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Yield: 2

Hello Fresh

Crispy panko-crusted chicken, fluffy scallion-flecked rice, and tender roasted green beans. To finish things off, the chicken is drizzled with ponzu chili mayo.
Prep: 5 Cook: 30

  • 2scallions
  • 1tsp garlic powder
  • 1tsp ponzu sauce
  • 4TBS mayonnaise
  • 10oz chicken cutlets
  • ½cup panko breadcrumbs
  • 6oz green beans
  • 1oz sweet Thai chili sauce
  • ½cup jasmine rice
  • salt & pepper
  • cooking oil
  • butter


Prep & mix:

Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce.

Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.

In a small bowl, combine panko, garlic powder, a drizzle of oil, salt, and pepper.

In a separate small bowl, combine ponzu, chili sauce, and half the mayonnaise (you’ll use the rest later).

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add scallion whites, cook until slightly softened, 1 minute.

Stir in rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Roast chicken & green beans:

While rice cooks, pat chicken dry with paper towels, season all over with salt and pepper.

Place chicken on one side of a baking sheet. Spread remaining mayonnaise onto tops of chicken, then mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).

Toss green beans on empty side of same sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until chicken is browned and cooked through and green beans are tender, 15-18 minutes.

Tip: If green beans finish first, remove from sheet and continue roasting chicken.

Finish & serve:

Fluff rice with a fork, season with salt and pepper.

Divide rice, green beans, and chicken between plates. Drizzle chicken with ponzu chili mayo and sprinkle with scallion greens. Serve.

Sweet Soy Honey Chicken

Sweet Soy Honey Chicken

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with Green Beans & Jasmine Rice

Yield: 2

Hello Fresh

This delicious chicken dish boasts sweet, savory and spicy flavors thanks to a quick homemade glaze of honey, sweet soy, Sriracha, and fresh ginger. On the side are crisp roasted green beans and fragrant jasmine rice (both super-delicious with that tasty sauce!).
Prep: 5 Cook: 20

  • ½cup jasmine rice
  • 4TBS sweet soy glaze
  • 10oz chopped chicken breast
  • 2scallions
  • 1thumb ginger
  • 1tsp sriracha
  • 2tsp honey
  • 6oz green beans
  • 1TBS sesame seeds
  • salt & pepper
  • cooking oil


Cook rice:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

In a small pot, combine rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Roast green beans:

While rice cooks, trim green beans if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until golden-brown and tender, 12-15 minutes.

Prep & make sauce:

Meanwhile, trim and thinly slice scallions, separating whites from greens. Peel and mince ginger.

In a small bowl, combine soy glaze, honey, 2 TBS water, and Sriracha to taste.

Cook chicken:

Open package of chicken and drain off any excess liquid.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and season with salt and pepper. Cook, stirring occasionally, until browned and almost cooked through, 3- to 5-minutes.

Coat chicken:

Once chicken is browned, add scallion whites and ginger to pan. Cook until fragrant, 1 minute.

Pour in sweet soy honey sauce, cook until sauce has thickened, and chicken is coated and cooked through, 2- to 3-minutes. Turn off heat.

Finish & serve:

Fluff rice with a fork and season with salt and pepper.

Tip: For extra flavor, stir in 1 TBS butter.

Divide rice, green beans, and chicken between plates. Garnish with scallion greens and sesame seeds. Serve.

Sweet Thai Chili Pork Filet

Sweet Thai Chili Pork Filet

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with Zesty Rice & Roasted Broccoli

Yield: 2

Adapted from: Hello Fresh

Sweet Thai chili sauce with ponzu, shallot, lime, and butter drizzled atop juicy pork filets. Served with fluffy zesty rice and paired with crisp roasted broccoli on the side for a restaurant-worthy meal.
Prep: 10 Cook: 35

  • 1head of broccoli
  • ¼oz cilantro
  • 1oz chicken stock concentrate
  • 1shallot
  • 1lime
  • ½cup jasmine rice
  • 10oz pork tenderloin
  • 1oz sweet Thai chili sauce
  • 1¼tsp ponzu sauce
  • salt & pepper
  • cooking oil
  • butter


Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Cut broccoli into bite-size pieces if necessary. Halve, peel, and mince shallot. Zest and quarter lime. Roughly chop cilantro.

Cook rice:

In a small pot, combine rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Sear pork:

While rice cooks, pat pork dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4- to 8-minutes (it’ll finish cooking in the next step). Remove pan from heat.

Transfer pork to one side of a baking sheet.

Roast pork & broccoli:

Toss broccoli on opposite side of sheet from pork with a drizzle of oil, salt, and pepper.

Roast on top rack until pork is cooked through and broccoli is browned and tender, 10-12 minutes.

Once pork is done, transfer to a cutting board to rest for 5 minutes. Season broccoli and spread across entire sheet, roast as instructed.

Make pan sauce:

Heat a drizzle of oil in pan used for pork over medium-high heat. Add shallot, cook until softened and slightly browned, 1- to 2-minutes.

Stir in stock concentrate, chili sauce, ponzu, and ¼ cup water. Bring to a simmer and cook until slightly reduced, 2- to 3-minutes.

Stir in a big squeeze of lime juice to taste. Remove pan from heat, stir in 1 TBS butter until melted.

Finish & serve:

Thinly slice pork crosswise.

Fluff rice with a fork, stir in lime zest and half the cilantro. Season with salt and pepper.

Divide rice, broccoli, and pork between plates. Top pork with pan sauce. Garnish everything with the remaining cilantro. Serve with any remaining lime wedges on the side.

Shrimp Burrito Bowl

Shrimp Burrito Bowl

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Yield: 2

Adapted from: Dinnerly

Shrimp, black beans, scallions, salsa, and sour cream atop a bed of fluffy rice.

Prep: 10 Cook: 20

  • ½tsp garlic powder
  • 115 oz can black beans
  • 5oz Jasmine rice
  • 2TBS sour cream
  • 2scallions
  • 10oz shrimp
  • 4oz salsa
  • salt & pepper
  • olive oil

Rinse beans:

Drain and rinse beans.

Cook rice & beans:

Heat 1 TBS oil in a small saucepan over medium. Add rice and ½ tsp granulated garlic, cook, stirring, until rice is toasted, and garlic is fragrant, about 1 minute. Add beans, 1¼ cups water, and ½ tsp salt, bring to a boil over high. Cover and cook over low until rice is tender and water is absorbed, about 17 minutes. Keep covered off heat until ready to serve.

Prep ingredients:

In a small bowl, thin sour cream by stirring in 1 tsp water at a time, as needed until it drizzles from a spoon. Season to taste with salt and pepper, set aside until ready to serve. Trim ends from scallions, then thinly slice. Rinse shrimp and pat very dry (first thaw under cool running water, if necessary), season all over with salt and pepper.

Cook shrimp:

Heat 1 TBS oil in a medium skillet over medium-high. Add shrimp and half of the scallions, cook, stirring occasionally, until shrimp are pink, and scallions are fragrant, 2–3 minutes. Add salsa and continue to cook, stirring, until salsa is warmed, and shrimp are cooked through, about 1 minute. Season to taste with salt and pepper.

Serve:

Fluff rice with a fork. Serve shrimp and salsa over rice and beans, then drizzle with sour cream and sprinkle with remaining scallions. Enjoy!

Next level:

Top your bowl with a crunchy slaw for a hit of acidity and texture. Stir together lime juice and zest, freshly chopped cilantro, oil, salt, and pepper, then add shredded cabbage, tossing to coat. Set it aside while you cook through the recipe or make the night before and refrigerate until ready to serve.

Tex-Mex Beef & Black Bean Rice Bowls

Tex-Mex Beef & Black Bean Rice Bowls

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with Lettuce, Tomato & Scallion Crema

Yield: 2

Hello Fresh

We love to end a day with a hearty meal that balances delicious flavors and enticing textures. This dish is everything you love about the inside of a burrito piled high into one satisfying bowl. You’ll sauté ground beef with aromatic scallions, garlic, and cumin, then serve over fluffy rice and hearty black beans topped with a salad of crisp lettuce, juicy tomato, and a dollop of scallion crema for cooling creamy contrast.
Prep: 5 Cook: 20

  • ½cup jasmine rice
  • 1clove garlic
  • 10oz ground beef
  • 8oz black beans
  • 2scallions
  • 1baby lettuce
  • 1Roma tomato
  • 1tsp cumin
  • 1½sour cream
  • salt & pepper
  • 1tsp cooking oil

Cook rice & beans:

In a small pot, combine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook for 10 minutes.

Drain beans.

Once rice has cooked 10 minutes, stir in drained beans, cover and cook until rice is tender, 5- to 8-minutes more.

Prep:

While rice and beans cook, wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Trim and discard root end from lettuce, thinly slice half the lettuce crosswise into ribbons. Dice tomato into ¼-inch pieces, season with salt and pepper.

Cook beef:

Heat a drizzle of oil in a large pan over medium-high heat. Add beef, scallion whites, garlic, cumin, salt, and pepper.

Cook, breaking up meat into pieces, until cooked through, 4- to 6-minutes. Taste and season with salt and pepper if desired.

Keep covered off heat until ready to serve.

Make crema:

In a small bowl, combine sour cream and scallion greens. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Finish rice & beans:

Fluff rice and beans with a fork, taste and season with salt and pepper.

Serve:

Divide rice and beans and beef mixture between shallow bowls in separate sections. Top everything with sliced lettuce, tomato, and scallion crema. Serve.

Cajun Blackened Chicken & Rice Bowls

Cajun Blackened Chicken & Rice Bowls

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with Spicy Crema

Yield: 2

Adapted from: Hello Fresh

Blackened chicken with savory veggies on top of scallion-flecked rice, all finished with a drizzle of spicy crema. Note: add pre-cooked Andouille sausage into this rice for an all-in-one dish
Prep: 10 Cook: 40

  • 12oz chicken breasts
  • 8oz Andouille sausage, pre-cooked (optional)
  • 1carrot
  • 1Roma tomato
  • 1oz chicken stock concentrate
  • 1tsp hot sauce
  • 1long green pepper
  • 1TBS blackening spice
  • 3celery
  • 2scallions
  • ½cup jasmine rice
  • 4TBS sour cream
  • salt & pepper
  • 1TBS olive oil
  • 1TBS butter

Cook rice:

Adjust racks to middle and top positions and preheat oven to 425°F. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Melt 1 TBS butter in a small pot over medium-high heat. Add scallion whites and rice and cook for 30 seconds. Stir in chicken stock concentrate and ¾ cup water. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15 minutes. Turn off heat, and keep covered until ready to serve.

Cook chicken:

Meanwhile, pat chicken dry with paper towels. Season all over with salt, pepper, and half the Blackening Spice. Heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and sear until browned, 2- to 4-minutes per side. Turn off heat, transfer to a baking sheet. Bake on top rack until cooked through, 7-10 minutes. Wipe out pan.

Prep:

Wash and dry all produce. Core, de-seed, and dice green pepper into ½-inch pieces. Dice celery into ½-inch pieces. Trim, peel, and dice carrot into ¼-inch pieces. Dice tomato.

Cook veggies:

Heat a large drizzle of olive oil in pan used for chicken over medium-high heat. Add green pepper, celery, and carrot. Cook until slightly softened, 4- to 5-minutes. Add tomato, remaining Blackening Spice, salt, and pepper and Andouille. Cook until softened and tender, 3-5 minutes more.

Tip: If veggies begin to stick, stir in a splash of water.

Make spicy crema and finish rice:

Meanwhile, in a small bowl, combine sour cream, hot sauce (to taste), and a pinch of salt. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency.

Stir rice into pan with veggies and Andouille. Season with salt and pepper (to taste).

Finish and serve:

Transfer chicken to a cutting board, then slice crosswise. Divide rice mixture between bowls. Top with sliced chicken and drizzle with spicy crema. Garnish with scallion greens. Top with any remaining hot sauce, if desired.

Blackening Spice Blend

  • 3tsp smoked paprika
  • 1½tsp garlic powder
  • ½tsp white pepper
  • ½tsp black pepper
  • ¼tsp thyme
  • ¼tsp oregano
  • ⅛tsp low heat cayenne
Sesame Soy Beef Bowls

Sesame Soy Beef Bowls

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with Shredded Carrots, Buttery Rice & Sriracha Mayo

Yield: 2

Adapted from: Hello Fresh

Buttery rice is topped with sweet and savory, sesame-soy sauce-glazed beef, plus sautéed carrots and a drizzle of creamy, spicy Sriracha mayo.
Prep: 5 Cook: 20

  • 2scallions
  • 1TBS sesame oil
  • 4TBS sweet soy glaze
  • 2TBS mayonnaise
  • 1tsp sriracha
  • 4oz shredded carrots
  • 10oz ground beef
  • 5tsp white wine vinegar
  • ¾cup jasmine (or brown) rice
  • salt & pepper
  • ¾tsp sugar
  • 1tsp cooking oil
  • 1TBS butter

Cook, prep & mix:

Wash and dry produce.

In a small pot, combine rice, 1¼ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, trim, and thinly slice scallions, separating whites from greens.

In a small bowl, combine mayonnaise with Sriracha to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Cook veggies:

Heat half the sesame oil (you’ll use the rest in the next step) in a large pan over medium-high heat. Add carrots and scallion whites, cook, stirring occasionally, until slightly softened, 1- to 2-minutes. Season with salt, pepper, and a pinch of sugar.

Transfer to a second small bowl and cover to keep warm.

Cook beef:

Heat a drizzle of oil in pan used for veggies over medium-high heat. Add beef and cook, breaking up meat into pieces, until browned, 3- to 5-minutes.

Tip: If there’s excess grease in your pan, carefully pour it out.

Stir in half the vinegar, remaining sesame oil, 2½ TBS sweet soy glaze, and ½ tsp sugar. Bring to a simmer and cook until sauce has thickened and beef is cooked through, 2- to 3-minutes.

Remove from heat. Taste and season with salt and pepper if desired.

Finish & serve:

Fluff rice with a fork and stir in 1 TBS butter, season with salt and pepper.

Divide rice between bowls, top with carrot mixture and sesame soy beef. Drizzle with Sriracha mayo and sprinkle with scallion greens. Serve.

Miso Maple–Glazed Salmon

Miso Maple–Glazed Salmon

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with Toasted Sesame Rice & Sweet Potato Jumble

Yield: 2

The key to a clean release for fish skin? Leave it alone! Once the skin crisps up, the fish will separate from the pan on its own and be ready to flip.
Prep: 10 Cook: 35

  • ½cup jasmine rice
  • 1zucchini
  • 10oz salmon
  • 1TBS sesame seeds
  • 1sweet potato
  • 1red bell pepper
  • 1red onion
  • 1oz miso sauce concentrate (optional)
  • 2TBS maple syrup
  • salt & pepper
  • 2tsp cooking oil
  • 2TBS butter

Prep:

Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce.

Peel and slice sweet potato into ½-inch-thick rounds.

Trim and halve zucchini lengthwise, thinly slice crosswise into half-moons.

Core, de-seed, and dice bell pepper into ½-inch pieces.

Halve, peel, and cut onion into ½-inch-thick wedges.

Cook rice:

In a small pot, combine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until riceis tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Toast & roast:

Heat a small, dry pan over medium heat. Add sesame seeds and cook, stirring occasionally, until golden and fragrant, 1- to 2-minutes. Transfer to a small bowl.

Toss sweet potato, zucchini, bell pepper, and onion on a baking sheet with a drizzle of oil. Season generously with salt and pepper.

Roast on middle rack, tossing halfway through, until browned and tender, 25-30 minutes.

Cook fish:

Pat salmon dry with paper towels and season generously all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add salmon to pan, skin side down. Cook until skin is crisp, and fish is almost cooked through, 5- to 7-minutes.

Flip and cook until opaque and cooked through, 1- to 2-minutes more.

Remove from pan and set aside.

Make glaze:

Heat the same pan over medium-high heat. Add stock concentrate, maple syrup, ¼ cup water, and a pinch of salt. Simmer until slightly thickened, 2- to 3-minutes.

Turn off heat. Stir in 1 TBS butter until melted.

Finish & serve:

Fluff rice with a fork, stir in 1 TBS butter and half the sesame seeds. Season with salt and pepper to taste.

Divide sweet potato jumble, rice, and salmon between plates. Garnish rice with remaining sesame seeds. Spoon glaze over salmon, drizzle any remaining over jumble and serve.