Thai-Style Peanut Shrimp

with Cooked Brown Rice & Bok Choy

15 MIN

+$0.99/serving 2 Servings

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with Boneless Chicken Breast Pieces

From the Test Kitchen

Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! Here, plump shrimp and tender bok choy come together in an umami-rich blend of soy glaze, creamy peanut butter spread, mirin, and yellow curry paste. You'll serve it all over a bed of hearty brown rice and top with peanuts for a welcome crunch.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

45g Of Protein

Nutrition

PER SERVING
Calories

730 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Boneless Chicken Breast Pieces
10 oz Cooked Brown Rice
10 oz Baby Bok Choy
1 Tbsp Yellow Curry Paste
1 Tbsp Mirin (Salted Cooking Wine)
3 Tbsps Roasted Peanuts
⅓ cup East Asian-Style Sautéed Aromatics
2 Tbsps Soy Glaze
1 Tbsp Smooth Peanut Butter Spread

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce

Wash and dry the bok choy; cut off and discard the root ends, then thinly slice. In a bowl, whisk together the mirin, soy glaze, peanut butter spread, 1/4 cup of warm water, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be.

2 Cook the chicken & bok choy

Pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the bok choy is softened and the chicken is cooked through. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat.

3 Finish & serve your dish

Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Transfer to two serving bowls. Evenly divide the sautéed aromatics between the bowls of warmed rice. Stir to combine. Serve the finished rice topped with the cooked chicken and bok choy. Garnish with the peanuts. Enjoy!