Let Us Choose Your Adventure Recipe

Prep proteins

Pat chicken thighs dry and cut into 1-inch strips (if using). Pat tofu dry and cut into 1-inch cubes. If using shrimp, pat dry and leave whole. Season all chosen proteins lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Cook proteins

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tbs vegetable oil. If cooking chicken: add chicken in a single layer, do not overcrowd, and cook 4–5 minutes per side until browned and cooked through (internal 165°F). Transfer to a plate and tent with foil. If cooking tofu: add remaining 1 tbs oil and pan-fry tofu cubes 3–4 minutes per side until golden and crisp; transfer to a plate. If cooking shrimp: cook 1–2 minutes per side until opaque and just cooked through; transfer to a plate. You may cook two proteins (for example chicken + shrimp) in separate batches. Keep warm.

Lemon-Garlic Sauce

In the same skillet over medium heat, add 3 tbs unsalted butter. When melted, add 3 tsp minced garlic and sauté 30–45 seconds until fragrant but not browned. Stir in 2 tbs lemon juice and 2 tbs chopped parsley; season with a pinch of salt and 1/8 tsp black pepper. Toss the cooked protein back into the pan and spoon sauce over to coat for 1 minute. Remove from heat.

Spicy Peanut Sauce

In a small saucepan over low heat, whisk together 1/4 cup smooth peanut butter, 2 tbs soy sauce, 1 tbs rice vinegar, 1 tbs honey, and 1 tsp sriracha. Add 2–3 tbs warm water to thin to a pourable consistency. Warm gently, stirring, until glossy. Toss protein in the sauce or spoon sauce over before serving. Adjust sriracha to taste.

Herb-Tomato Sauce

Warm 1 tbs olive oil in a skillet over medium heat. Add 1 tbsp finely chopped shallot and sauté 1–2 minutes until translucent. Add 1/2 cup crushed tomatoes and 1/2 tsp dried oregano; simmer 4–5 minutes until slightly reduced. Stir in 1 tbs chopped fresh basil and season with salt and pepper. Return the cooked protein to the skillet and coat with sauce for 1 minute.

Rice

Rinse 1 cup long-grain rice until water runs clear. Combine rice with 1 3/4 cups water and a pinch of salt in a small saucepan. Bring to a boil, then reduce to low, cover, and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest 10 minutes, then fluff with fork.

Quinoa

Rinse 3/4 cup quinoa in a fine mesh sieve. Combine with 1 1/4 cups water and a pinch of salt in a small saucepan. Bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest 5 minutes, then fluff with fork.

Mixed Greens

Toss 4 cups mixed salad greens with 1 tsp olive oil and a squeeze of lemon wedge. Season lightly with salt and pepper to taste. Serve greens as a bed for the sauced protein.

Plate your chosen grain or greens, top with the sauced protein, and finish with 1 tsp toasted sesame seeds (if using peanut sauce), 2 tbs chopped scallions, and 2 tbs fresh cilantro if desired. Finish with a crack of black pepper and an optional lemon wedge.