Korean sweet and sour chicken bowl with saucy kale and brown rice
Dairy-Free, Spicy, <600 Calories, Protein Plus
1 Serving, 510 Calories/Serving
Go for this Korean glazed chicken: slightly spicy, sticky, and a touch of sweet, all sprinkled with crunchy, garlicky sesame seeds.
- Glazed chicken (sous vide antibiotic-free chicken thigh - gochujang - miso - honey - rice vinegar - toasted sesame oil - garlic - pureed ginger)
- Brown rice
- Pickled carrots (carrots - rice vinegar)
- Saucy kale (kale - coconut aminos - ginger - apple cider vinegar - garlic - toasted sesame oil)
- Black sesame seeds
- Toasted garlic
- Toasted sesame seeds
- Aleppo chile flakes
Calories 510, Total Fat 18g (23% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 1350mg (59% DV), Total Carb. 51g (19% DV), Fiber 6g (21% DV), Total Sugars 16g (Incl. 9g Added Sugars, 18% DV), Protein 35g
Contains: Tree Nuts (coconut), Wheat, Soybeans, Sesame
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.
Cook, Season, and Serve
We delivered this meal fresh because it tastes best that way (cooked of course!). If you need to freeze it to cook later, no worries, that works too.
Microwave: Cook in the tray 2–4 minutes (8–10 if frozen), remove plastic, and stir. Cook to a minimum internal temperature of 165°F.*
Oven: Remove plastic and cover tray with foil. Bake at 425°F for 20–25 minutes (40–50 if frozen) and stir. Cook to a minimum internal temperature of 165°F.*
We seasoned this lightly. Add salt and pepper to your heart’s content.
*Cooking times are developed using a 1000 watt microwave and conventional oven. Times may vary; adjust as needed for your appliance. Do not thaw when cooking from frozen. Do not expose tray to open flame or direct contact with heating element.