Crispy Chicken and Miso Shrimp
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Crispy Chicken and Miso Shrimp

Crispy Chicken and Miso Shrimp

with Veggie-Tossed Rice

We've got the ultimate crispy chicken stir-fry filled to the brim with veggies for tonight's dinner! You also get double the protein with juicy miso shrimp for the perfectly packed plate!

Optional Spice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

285 g


(Contains Shrimp)

170 g

Vegetable Mix

2 tbsp


2 unit

Green Onion

¾ cup

Basmati Rice

1 tbsp

Garlic Puree

4 tbsp

Vegetarian Oyster Sauce

(Contains Soy)

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

1 tbsp

Chili-Garlic Sauce

4 tbsp

Sweet Chili Sauce

1 unit

Miso Broth Concentrate

(Contains Soy)

Not included in your delivery

3 tbsp


½ tsp


0.06 tsp



Nutrition Values

Calories1050 kcal
Fat35 g
Saturated Fat8 g
Carbohydrate113 g
Sugar26 g
Dietary Fiber5 g
Protein68 g
Cholesterol315 mg
Sodium3570 mg
Trans Fat0.1 g
Potassium1250 mg
Calcium175 mg
Iron4.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Medium Pot
Measuring Cups
Large Non-Stick Pan
Paper Towel
Plastic Wrap
Medium Bowl
Small Bowl
Measuring Spoons


Cook rice and prep

Before starting, preheat the oven to 450°F.Wash and dry all produce. Add rice, garlic puree, 1/4 tsp (1/2 tsp) salt and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.Thinly slice green onions, keeping white and green parts separate.Cut any large broccoli florets into bite-sized pieces.

Fry chicken

Heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Cover each chicken breast with plastic wrap. Using a mallet or heavy-bottomed pot, carefully pound each chicken breast until 1/2-inch thick. Season with salt and pepper, then sprinkle cornstarch over chicken. Flip to coat.Add 2 tbsp oil (use same for 4 ppl), then chicken to the hot pan. Pan-fry until golden-brown, 2-3 min per side.** Transfer chicken to one side of an unlined baking sheet. Carefully wipe pan clean.

Bake shrimp and chicken

Meanwhile, drain, then pat shrimp dry with paper towels. Combine miso broth concentrate and 1 tbsp (2 tbsp) oyster sauce in a small bowl. Add shrimp, 1 tbsp (2 tbsp) miso mixture and 1 tbsp (2 tbsp) oil to a medium bowl. Season with pepper, then toss to coat.Add shrimp to the other side of the unlined baking sheet. Bake shrimp and chicken in the top of the oven until cooked through, 6-8 min.**

Cook veggies

Fluff rice with a fork. Reheat the same pan (from step 2) over medium. Add vegetable mix and 1/4 cup (1/3 cup) water. Season with salt and pepper, then increase heat to medium-high. Cook, stirring occasionally, until water evaporates, 4-5 min.Meanwhile, add remaining oyster sauce and 1 tbsp (2 tbsp) water to remaining miso mixture. Once water evaporates, add 1 tbsp (2 tbsp) oil, then drizzle half the miso mixture over pan. Cook, stirring often, until sauce starts to caramelize, 1 min.

Finish rice

Add rice and green onion whites to the pan. Drizzle remaining miso mixture over top, then toss to combine.Spread rice in an even layer covering the bottom. Without removing the pan, turn the heat off. Let sit, without stirring, until rice on the bottom starts to crisp, 3-5 min.Add cooked shrimp. Toss to combine.

Finish and serve

Thinly slice chicken.Season rice with salt and pepper, to taste, then toss to combine.Divide shrimp and veggie rice between plates. Top with chicken. Drizzle sweet chili sauce over top.Sprinkle crispy shallots and remaining green onions over top. Drizzle with chili-garlic sauce, if desired.

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