Beautiful baby shiitake mushrooms, tender green pea shoots, and sweet potatoes are featured with a pre-made savory scallion sauce in this satisfying stir-fry rice bowl.

What You Get

Fajita-cut chicken

Baby shiitake mushrooms

Sweet potato sticks

Ginger-scallion sauce

Pea shoots

Cooked rice

What You’ll Need

Canola oil

Soy sauce (optional)

Sriracha (optional)

Makes 3 servings

Active Time: 15 minutes 

Total time: 20 minutes 

Step 1

Remove the chicken from the packaging and drain and pat dry with a paper towel.

Step 2

In a large frying pan or wok over medium-high heat, warm 2 tablespoons canola oil. Add the chicken and stir-fry until golden and cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate and set aside.

Step 3

Into the same hot pan or wok, add the shiitakes and stir-fry until they begin to brown, 5 minutes. Add the sweet potato and continue to cook until nearly tender, 5 minutes.

Step 4

Return the chicken to the pan, drizzle with the ginger-scallion sauce, and stir to coat. Simmer until the sauce thickens slightly, 1 minute. Season to taste with soy sauce, if you like. Fold in the pea shoots last, just until they wilt.

Step 5

During the last few minutes of cooking, reheat the rice in the microwave, according to package instructions.

Step 6

Heap the rice on plates and spoon the chicken stir-fry over. Serve warm, with sriracha for drizzling, if you like an extra kick. 

Contains: wheat, soy.

Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.

*Depending on availability, your bundle may arrive with brown rice.