Crispy Chicken and Miso Shrimp
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Crispy Chicken and Miso Shrimp

Crispy Chicken and Miso Shrimp

with Veggie 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 proteins with juicy miso shrimp for the perfect 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 Time8 minutes


serving amount

2 unit(s)

Chicken Breasts

285 g


(Contains Shrimp)

340 g

Vegetable Mix

2 tbsp


(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

2 unit(s)

Green Onion

¾ cup

Basmati Rice

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

¼ cup

Vegetarian Oyster Sauce

(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)

28 g

Crispy Shallots

(Contains Wheat)

1 tbsp

Chili-Garlic Sauce

(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)

4 tbsp

Sweet Chili Sauce

(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)

1 unit(s)

Miso Broth Concentrate

(Contains Soy May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat)

Not included in your delivery

½ tsp


0.06 tsp


3 tbsp



Nutrition Values

Calories1040 kcal
Fat32 g
Saturated Fat8 g
Carbohydrate119 g
Sugar31 g
Dietary Fiber7 g
Protein72 g
Cholesterol305 mg
Sodium3580 mg
Trans Fat0.1 g
Potassium1450 mg
Calcium225 mg
Iron4.5 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
Plastic Wrap
Medium Bowl
Small Bowl
Measuring Spoons


Cook rice and prep
  • 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 broccoli florets into bite-sized pieces.
Fry chicken
  • Heat a large non-stick pan over medium-high.
  • 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 with cornstarch. Flip to coat.
  • Add 2 tbsp oil (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 the 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 chicken and shrimp in the top of the oven until cooked through, 8-10 min.**
Cook veggies
  • Re-heat 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, 5-7 min.
  • Meanwhile, add remaining oyster sauce and 1 tbsp (2 tbsp) water to the 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
  • Fluff rice with a fork.
  • 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, 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 plates.
  • Drizzle with chili-garlic sauce, if desired.