Meals from New York Times Cooking

Imagine delicious home-cooked meals curated by culinary pros respected the world over. Look no further than Meal Kits from NYT Cooking brought to you by Chef'd.

Each À La Carte Meal Kit contains the best of NYT Cooking recipes boxed and shipped, with ingredients pre-portioned, packaged and accompanied by clear instructions. Choose only the meals you want. No subscription means no obligation.

60 min
Beef Bourguignon by New York Times Cooking

Beef Bourguignon by New York Times Cooking

Beef Bourguignon by New York Times Cooking

Some recipes for Beef Bourguignon call for cooking the meat for hours, to be sure the beef is tender. This dish, from Mark Bittman, makes fast work of beef tenderloin without sacrificing any flavor.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 60 min
  • Allergens: Wheat,Soy
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Noir
  • Lager

INGREDIENTS:

  • Crimini Mushrooms
  • Parsley
  • Beef Tenderloin
  • Thyme
  • Pearl Onions
  • Small Onion
  • Red Cooking Wine
  • Bacon
  • Tomato Paste
  • Broccoli Florets
  • Beef Stock Concentrate
  • Demi Glaze
  • Bay Leaf
  • Garlic Cloves

EQUIPMENT YOU'LL NEED:

  • Large 3-inch Deep Saute Pan
  • Large Saute Pan
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
45 min
Braised Halibut

Braised Halibut

with Asparagus

Braised Halibut

The whole dish is incredibly easy and follows a classic sear and simmer braising procedure: Sear the fish and set aside, sauté the aromatics, simmer the potatoes until tender, then gently simmer the fish and asparagus with the potatoes until done. This recipe, from Martha Rose Shulman, adds a pinch of precious saffron for color and flavor.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 45 min
  • Allergens: Tree nuts,Fish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Lager

INGREDIENTS:

  • Red Potatoes
  • Garlic Cloves
  • Anchovies
  • Basil
  • Lemon
  • Asparagus
  • Chopped Roasted Almonds
  • Parsley
  • Saffron Threads
  • Halibut Fillet

EQUIPMENT YOU'LL NEED:

  • 3 Small Bowls
  • Large 3-inch Deep Saute Pan
  • Slotted Spoon

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
30 min
Chopped Herb Salad

Chopped Herb Salad

with Farro

Chopped Herb Salad

This dish, from Martha Rose Shulman, is modeled on a Middle Eastern tabouli. It’s a chopped herb salad with farro and not a farro salad with chopped herbs, because it’s more about the greens than the farro. The ground sumac adds a tart, lemony bite.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 30 min
  • Allergens: Milk,Wheat
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Saison

INGREDIENTS:

  • Cherry Tomatoes
  • Sumac Spice
  • Farro
  • Lemon
  • Mint
  • Green Onion
  • Radishes
  • Parsley
  • Parmesan Shavings
  • Arugula

EQUIPMENT YOU'LL NEED:

  • Large Bowl
  • Medium Saucepot with Lid
  • Sheet Pan

FROM YOUR PANTRY:

  • Salt
  • Olive Oil
60 min
Classic Kung Pao Chicken

Classic Kung Pao Chicken

with Jasmine Rice

Classic Kung Pao Chicken

A staple on Chinese restaurant menus, especially those featuring Szechuan cooking, kung pao chicken combines peanuts and chile peppers to turn up the heat. This dish, from Alex Witchel, uses black vinegar to add a woodsy flavor. If you don’t have a wok, a sauté pan will do. Keeping the baby bok choy on the side gives you something with which to cool your palate.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 60 min
  • Allergens: Peanut,Egg,Wheat,Soy
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Riesling
  • Pale Ale

INGREDIENTS:

  • Garlic Cloves
  • Black Vinegar
  • Sesame Oil
  • Dried Red Chile
  • Fresh Ginger
  • Green Onion
  • Peanuts
  • Sugar
  • Jasmine Rice
  • Baby Bok Choy
  • Chicken Stock Concentrate
  • Chicken Thighs
  • Tamari Sauce
  • Cornstarch
  • Shaoxing Wine
  • Egg

EQUIPMENT YOU'LL NEED:

  • 2 Medium Bowls
  • Large Saute Pan or Wok
  • Medium Saucepot with Lid
  • Medium Saute Pan
  • Peeler
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Olive Oil
  • Vegetable Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.
45 min
Cumin Lamb Stir-Fry

Cumin Lamb Stir-Fry

with Jasmine Rice

Cumin Lamb Stir-Fry

Fragrant, intense and full of fiery chiles, this lamb stir-fry, from Melissa Clark, is not for the timid eater. The jasmine rice helps cut the heat, and the other spices add a range of flavors you won’t soon forget.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 45 min
  • Allergens: Wheat,Soy
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Syrah
  • Pale Ale

INGREDIENTS:

  • Green Onion
  • Ground Cumin
  • Garlic Cloves
  • Jasmine Rice
  • Tamari Sauce
  • Shaoxing Wine
  • Cubed Lamb Shoulder
  • White Onion
  • Black Peppercorns
  • Cilantro
  • Dried Red Chile

EQUIPMENT YOU'LL NEED:

  • Medium Bowl
  • Medium Saucepot with Lid
  • Medium Saute Pan
  • Small Saute Pan

FROM YOUR PANTRY:

  • Salt
  • Vegetable Oil
45 min
Fried Herbed Chicken

Fried Herbed Chicken

with Apple-Cabbage Coleslaw

Fried Herbed Chicken

This chicken dish, from Mark Bittman, takes little time but taste so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in a tahini paste, dredged in flour and fried in just a small amount of oil. The apple slaw adds a sweet crunch.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 45 min
  • Allergens: Egg,Wheat,Tree nut (pecan)
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Lager

INGREDIENTS:

  • Thyme
  • Tahini Paste
  • Lemon
  • Mayonnaise
  • Coleslaw Mix
  • Parsley
  • Tarragon
  • Chicken Thighs
  • All Purpose Flour
  • Honey
  • Roasted Pecan Halves
  • Garlic Cloves
  • Small Onion
  • Granny Smith Apple

EQUIPMENT YOU'LL NEED:

  • 2 Medium Bowls
  • Food Processor
  • Large 3-inch Deep Saute Pan
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
  • Vegetable Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.
40 min
Lemon and Garlic Chicken

Lemon and Garlic Chicken

with Wild Rice & Mushrooms

Lemon and Garlic Chicken

In this Provençal rendition of pan-cooked chicken breasts, from Martha Rose Shulman, the mushrooms take on an added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine. Lemon and garlic are another favorite couple, and the wild rice adds a nutty crunch.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 40 min
  • Allergens: Milk,Wheat
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Riesling
  • Pale Ale

INGREDIENTS:

  • Crimini Mushrooms
  • Garlic Clove
  • Rosemary
  • Unsalted Butter
  • White Cooking Wine
  • All Purpose Flour
  • Parsley
  • Chicken Breasts
  • Wild Rice
  • Chicken Stock Concentrate
  • Small Onion
  • Lemon

EQUIPMENT YOU'LL NEED:

  • Medium Bowl
  • Medium Saucepot with Lid
  • Medium Saute Pan
  • Plastic Wrap
  • Strainer
  • Whisk

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.
60 min
Oven-Roasted Chicken Shawarma

Oven-Roasted Chicken Shawarma

with Cucumber

Oven-Roasted Chicken Shawarma

Sam Sifton’s recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie is perfectly complemented with a tomato-cucumber salad and tahini. Though there is a fair bit of chopping and cutting here, the result is deliciously worth it.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 60 min
  • Allergens: Milk,Egg,Wheat
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Pilsner

INGREDIENTS:

  • Garlic Cloves
  • Cumin Seasoning Blend
  • Garlic Naan
  • Tahini Paste
  • Lemon
  • Chicken Thighs
  • Persian Cucumber
  • Kalamata Olives
  • Parsley
  • Small Onion
  • Roma Tomatoes

EQUIPMENT YOU'LL NEED:

  • 2 Sheet Pans Lined with Foil
  • 3 Medium Bowls
  • Colander

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.
30 min
Pan-Fried Trout

Pan-Fried Trout

with Rosemary

Pan-Fried Trout

This simple and fast recipe, from Molly O’Neill, gets some Provençal flair from the rosemary. The tomato salad has a touch of Italy from the basil. Together, they form a very Continental meal, not to mention a delicious one.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 30 min
  • Allergens: Wheat,Fish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Lager

INGREDIENTS:

  • Red Cherry Tomatoes
  • Red Onion
  • White Cooking Wine
  • Capers
  • Idaho Trout
  • Rosemary
  • All Purpose Flour
  • Lemon
  • Balsamic Vinegar
  • Basil

EQUIPMENT YOU'LL NEED:

  • Large Saute Pan
  • Medium Bowl
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
45 min
Pan-Roasted Sea Bass

Pan-Roasted Sea Bass

A basting of thyme butter does wonders for any fish, but it gives these sea bass fillets a nutty flavor. The fast cooking method, adapted by Julia Moskin from Mark Usewicz of Mermaid’s Garden in Brooklyn, means that any fishy smell will dissipate quickly. Roasted potatoes and blistered green beans round out the plate.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 45 min
  • Allergens: Milk,Fish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Pale Ale

INGREDIENTS:

  • Chilean Sea Bass Fillet
  • Thyme
  • Unsalted Butter
  • Green Beans
  • Garlic Cloves
  • Red Creamer Potatoes
  • Shallot
  • Lemon
  • Parsley

EQUIPMENT YOU'LL NEED:

  • Large Non Stick Saute Pan
  • Medium Bowl
  • Medium Saute Pan
  • Sheet Pan Lined with Foil

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
  • Vegetable Oil
60 min
Roasted Garlic Herb Steak

Roasted Garlic Herb Steak

with Zucchini & Corn

Roasted Garlic Herb Steak

Garlic and pickled jalapeños give this dish, from Melissa Clark, a fiery kick; marinating and roasting the meat allow the heat to mellow. The sweet corn, zucchini and red chili flakes in the side dish re-emphasize the balance of sweet and heat. This steak is its most tender at rare to medium rare.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 60 min
  • Allergens: None
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Noir
  • Lager

INGREDIENTS:

  • Thyme
  • Garlic Cloves
  • Flap Steak
  • Zucchini
  • Red Chili Flakes
  • Lemon
  • Green Onion
  • Corn on Cob
  • Jalapeño Chiles
  • Basil

EQUIPMENT YOU'LL NEED:

  • Food Processor
  • Large Bowl
  • Medium Bowl
  • Plastic Wrap
  • Sheet Pan Lined with Foil
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
30 min
Roasted Glazed Salmon

Roasted Glazed Salmon

with Sautéed Kale

Roasted Glazed Salmon

We all want to eat more fish. This dish, from Sam Sifton, keeps salmon simple with a Dijon and brown sugar glaze and the added health boost from kale. And it’s so fast, you have the rest of the evening to relax.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 30 min
  • Allergens: Milk,Wheat,Fish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Pale Ale

INGREDIENTS:

  • Parsley
  • Dijon Mustard
  • Brown Sugar
  • Chicken Stock Concentrate
  • Lemon
  • Garlic Cloves
  • Salmon Fillets
  • Kale
  • Chives
  • Orzo Pasta
  • Unsalted Butter

EQUIPMENT YOU'LL NEED:

  • 2 Small Bowls
  • Colander
  • Large Saute Pan
  • Medium Saucepot
  • Sheet Pan Lined with Foil
  • Zester or Microplaner

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.
60 min
Sausage Ragù

Sausage Ragù

Sausage Ragù

Meat sauce is one recipe many American home cooks start with. It seems so easy; brown some hamburger, pour in a jar of marinara, and presto! Meat sauce. Not so fast, friends. This dish, which comes by way of Julia Moskin from the New York chef Sara Jenkins, who grew up in Tuscany and has cooked all over Italy, puts that poor imitation to shame. Italian pork sausage, separated from its casing, adds a dimensions of flavor.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 60 min
  • Allergens: Milk,Wheat
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Amarone
  • Brown Ale

INGREDIENTS:

  • Celery
  • Carrot
  • Rosemary
  • Penne Pasta
  • Small Onion
  • Italian sausage
  • Tomato Paste
  • Stewed Tomatoes
  • Parsley
  • Parmesan Cheese
  • Thyme

EQUIPMENT YOU'LL NEED:

  • 2 Medium Bowls
  • Can Opener
  • Colander
  • Large Saucepot
  • Large Saute Pan
  • Peeler
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
45 min
Shaking Beef

Shaking Beef

Shaking Beef

This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat.  This recipe from Mark Bittman, adapted from the one served at Slanted Door, Charles Phan’s immensely popular Vietnamese restaurant in San Francisco, is quick work, once the meat is marinated. Be sure to move the hot wok or sauté pan constantly, so the intense heat doesn’t burn the ingredients.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 45 min
  • Allergens: Milk,Soy,Fish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Lager

INGREDIENTS:

  • Cooking Sake
  • Garlic Cloves
  • Lime
  • Granulated Sugar
  • Red Onion
  • Watercress
  • Rice Wine Vinegar
  • Unsalted Butter
  • Green Onion
  • Fish Sauce
  • Jasmine Rice
  • Beef Tenderloin
  • Tamari Sauce

EQUIPMENT YOU'LL NEED:

  • Large Saute Pan
  • Medium Bowl
  • Medium Saucepot with Lid
  • Plastic Wrap
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
  • Vegetable Oil
40 min
Southern Shrimp Scampi

Southern Shrimp Scampi

with Herbed Kale Rice

Southern Shrimp Scampi

Scampi can mean different things in different cultures.  In Italy, langoustines are often sautéed in garlic and olive oil. Italian immigrants in America swapped in shrimp, and from there a thousand variations were born. This dish, from Kim Severson, cooks quickly, and adds the Southern kick of red chili flakes, the goodness of kale and the nuttiness of basmati rice to the traditional garlic and lemon of scampi.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 40 min
  • Allergens: Milk,Crustacean
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Saison

INGREDIENTS:

  • Small Onion
  • Lemon
  • Chicken Stock Concentrate
  • Parsley
  • White Cooking Wine
  • Kale
  • Red Chili Flakes
  • Shrimp
  • Butter
  • Basmati Rice
  • Garlic Cloves

EQUIPMENT YOU'LL NEED:

  • 2 Large Saute Pans
  • Large Bowl
  • Medium Bowl
  • Medium Saucepot with Lid
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.
45 min
Spaghetti and Drop Meatballs

Spaghetti and Drop Meatballs

with Tomato Sauce

Spaghetti and Drop Meatballs

This version of classic spaghetti and meatballs with red gravy, from Mark Bittman, may be fast, but you’ll have to watch those noodles as they cook, to be sure they don’t become one big mass.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 45 min
  • Allergens: Milk,Egg,Wheat,Soy
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Amarone
  • Brown Ale

INGREDIENTS:

  • Crushed Tomatoes
  • Small Onion
  • Garlic Cloves
  • Parsley
  • Spaghetti
  • Lemon
  • Parmesan Shavings
  • Egg
  • Bay Leaf
  • Bread Crumbs
  • Parmesan Cheese
  • 85/15 Ground Beef
  • Sugar
  • Cherry Tomatoes
  • Arugula

EQUIPMENT YOU'LL NEED:

  • 2 Large Bowls
  • Can Opener
  • Colander
  • Large Saucepot
  • Large Saute Pan with Lid
  • Tongs

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
35 min
Stir-Fried Pork and Pineapple

Stir-Fried Pork and Pineapple

with Jasmine Rice

Stir-Fried Pork and Pineapple

This recipe, an adaptation from “The Hakka Cookbook” by Linda Lau Anusasananan, comes by way of Mark Bittman. The Hakka people are dispersed all over the place, and Hakka dishes like this one, chow mein, and pretty much anything in bean sauce, have defined Chinese-restaurant cooking for nearly everyone. This lively stir-fry comes together in about a half-hour. It gets its heat from a Fresno chile, a milder cousin of the jalapeño.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 35 min
  • Allergens: Soy
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Riesling
  • Brown Ale

INGREDIENTS:

  • Green Onion
  • Pineapple Spears
  • Gluten Free Tamari Sauce
  • Jasmine Rice
  • Cornstarch
  • Cooking Sake
  • Fresh Ginger
  • Shiitake Mushrooms
  • Fresno Chile
  • Sugar
  • Pork Tenderloin

EQUIPMENT YOU'LL NEED:

  • Large Saute Pan
  • Medium Bowl
  • Medium Saucepot with Lid
  • Peeler
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Vegetable Oil
30 min
Summer Pasta

Summer Pasta

with Zucchini

Summer Pasta

A summer pasta should be simple and fresh. This dish, from David Tanis, is light as well, with a burst of citrus (from the lemon) and a bit of a kick (from the chili flakes).

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 30 min
  • Allergens: Milk,Wheat
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Sauvignon Blanc
  • Dark Ale

INGREDIENTS:

  • Lemon
  • Zucchini
  • Penne Pasta
  • Yellow Squash
  • Parmesan Cheese
  • Red Chili Flakes
  • Small Onion
  • Garlic Cloves
  • Basil
  • Ricotta Cheese

EQUIPMENT YOU'LL NEED:

  • Colander
  • Food Processor
  • Large Saucepot
  • Large Saute Pan
  • Zester or Microplane

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
45 min
Sweet and Spicy Roasted Chicken

Sweet and Spicy Roasted Chicken

with Herbed Couscous

Sweet and Spicy Roasted Chicken

A chili-flecked, honey-imbued marinade spiked with fresh citrus juice gives this chicken, from Melissa Clark, its fiery, syrupy character. Dates and carrots give the sauce texture and additional sweetness while a garnish of fresh herbs and almonds lends freshness and crunch.  The herbed couscous helps to soak up the sauce.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 45 min
  • Allergens: Tree nuts,Wheat
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Chardonnay
  • Pale Ale

INGREDIENTS:

  • Dried Dates
  • Red Chili Flakes
  • Lemon
  • Honey
  • Orange
  • Small Onion
  • Carrot
  • Thyme
  • Chicken Base
  • Grain Mustard
  • Bay Leaf
  • Parsley
  • Israeli Couscous
  • Chopped Roasted Almonds
  • Half Bone In Chicken

EQUIPMENT YOU'LL NEED:

  • Large Bowl
  • Medium Saucepot with Lid
  • Peeler
  • Plastic Wrap
  • Sheet Pan Lined with Foil
  • Small Bowl
  • Small Saucepot
  • Zester or Microplane

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.
40 min
Three-Cup Chicken

Three-Cup Chicken

with Jasmine Rice

Three-Cup Chicken

Ask 30 people how to make this simple Taiwanese recipe, and you’ll receive 30 different responses. Some fry the chicken before braising it, use more oil, less wine, different blends of soy sauce. Debates rage over how thick the sauce should be, over which parts of the chicken to use. (Few follow the folk recipe that calls for making the sauce with a cup each of sesame oil, soy sauce and rice wine.) Our reporting and testing led us to the recipe below. Use it as a starting point, and then make it your own.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 40 min
  • Allergens: Soy
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Riesling
  • Pale Ale

INGREDIENTS:

  • Sesame Oil
  • Brown Sugar
  • Tamari Sauce
  • Basil
  • Cooking Sake
  • Green Onion
  • Red Chili Flakes
  • Sugar Snap Peas
  • Chicken Thighs
  • Jasmine Rice
  • Fresh Ginger
  • Garlic Cloves

EQUIPMENT YOU'LL NEED:

  • Medium Bowl
  • Medium Saute Pan
  • Peeler
  • Small Saucepot with Lid

FROM YOUR PANTRY:

  • We Got You Covered!

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.