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Little Big Meal Landing Page Hero

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Easy to prepare, our dinner deal can feed a family of four without eating your budget. Pick one up today!

## Hibachi With Asian Stir-Fry Sauce

Cook the rice according to package instructions. Prepare pot stickers or spring rolls according to package instructions.

In a large skillet, heat 1 tbsp oil over medium-high heat for 1-2 minutes. Season the chicken, shrimp or salmon with pepper and add to skillet. Cook, turning occasionally to brown evenly (4-5 minutes for chicken or salmon, 1 minute for shrimp). Remove protein to a plate and return skillet to heat. If using salmon, remove the skin from the fillet and discard, and gently flake the fish into bite-size pieces with a fork and set aside.

Add remaining tbsp of oil to the skillet, add the veggies and sauté for 4-5 minutes to lightly brown. Add 3 tbsp water, cover and cook until veggies is fork-tender, 2-3 minutes. Add protein back to skillet along with stir-fry sauce and reduce heat to medium. Simmer until protein is cooked through, another 1-3 minutes.

__To Serve:__ Divide rice into bowls and spoon protein and vegetables on top. Serve with pot stickers or spring rolls on the side.

## Hibachi With Yum Yum Sauce

Cook the rice according to package instructions. Prepare pot stickers or spring rolls according to package instructions.

In a large skillet, heat 1 tbsp oil over medium-high heat for 1-2 minutes. Season the chicken, shrimp or salmon with pepper and add to skillet. Cook, turning occasionally to brown evenly (4-5
minutes for chicken or salmon, 1 minute for shrimp). Remove protein to a plate and return skillet to heat. If using salmon, remove the skin from the fillet and discard, and gently flake the fish into bite-size pieces with a fork and set aside.

Add remaining tbsp of oil to the skillet, add the veggies and sauté for 4-5 minutes to lightly brown. Add 3 tbsp water, cover and cook until veggies is fork-tender, 2-3 minutes. Add protein back to skillet along with stir-fry sauce and reduce heat to medium. Simmer until protein is cooked through, another 1-3 minutes.

__To Serve:__ Divide rice into bowls and spoon protein and vegetables on top. Serve with pot stickers or spring rolls and Yum Yum Sauce on the side. 


## Hibachi With Asian Stir-Fry Sauce

- 1 c Rice Select rice of choice 
- Pot sticker or spring roll of choice
- 2 tbsp vegetable oil,* divided
- Hibachi Veggie Kit
- 20 oz salmon fillet or 1 lb chicken breast strips or raw peeled & deveined shrimp
- Freshly ground black pepper*
- ½ bottle (about 6 oz) House of Tsang Asian Sauce of choice

## Hibachi With Yum Yum Sauce
- 1 c Rice Select rice of choice 
- Pot sticker or spring roll of choice
- 2 tbsp vegetable oil,* divided
- Hibachi Veggie Kit
- 20 oz salmon fillet or 1 lb chicken breast strips or raw peeled & deveined shrimp
- Freshly ground black pepper*
- ½ bottle (about 6 oz) stir-fry sauce* or make your own, see below**
- BIBIBOP Yum Yum Sauce for dipping
- **Stir-Fry Sauce: 1/4 c soy sauce*; 2 tbsp toasted sesame oil*; 2 tsp cornstarch*; 1 tbsp minced garlic* (optional); 1 tbsp minced ginger* (optional)

Hibachi

For a sizzling Hibachi experience at home, start with a base of fluffy rice, then layer on your choice of protein. Add a colorful hibachi veggie kit for that perfect stir-fry crunch, and finish with a drizzle of stir-fry sauce or creamy yum yum sauce. Round out your meal with crispy vegetable spring rolls or savory pot stickers. It’s a deliciously balanced blend of savory, fresh, and satisfying flavors—all ready in under 25 minutes!

Little Big Meal Hibachi

SIDE: Vegetable Spring Rolls, Chicken or Pork Pot Stickers (8-9 oz)

SAUCE: BIBIBOP Yum Yum Sauce (16 fl oz) or House of Tsang Stir-Fry Sauce (11.5 oz, choose from select varieties)

PROTEIN: Atlantic Salmon Fillet (20 oz), Chicken Breast Strips (1 lb) or Raw Peeled & Deveined Shrimp (1 lb, 51-60 ct)  

RICE: Rice Select White or Jasmine Rice (32 oz) 

Bring a large pot of water to a boil. Salt generously and cook pasta according to package directions.

__For Chicken Breast Strips or Raw Peeled & Deveined Shrimp:__ In a large nonstick skillet, heat 1 tbsp vegetable oil over medium-high. Add chicken breast strips or shrimp and season with salt and pepper, to taste. Sauté and turn occasionally to brown on all sides until just cooked through, 4-6 minutes for chicken (or until internal temperature is 165°F) and 1-2 minutes for shrimp (until flesh is opaque).

Once chicken or shrimp is cooked, turn heat down to medium-low and add Alfredo sauce, stirring to combine. Bring to a gentle simmer. Add cooked pasta and stir until pasta is well-coated and sauce is warmed through. Remove from heat, add shaved parmesan and stir well to incorporate. 

__For Rosemary Garlic Breaded Chicken:__

__STOVETOP:__ In a large nonstick skillet, heat ¼ c vegetable oil over medium-high. Carefully add the chicken cutlets and pan-fry on both sides until golden brown, 4-5 minutes per side, until cooked through.** Cook the chicken in batches if necessary, adding more oil as needed, so as not to crowd the pan. Remove to a paper towel-lined plate.

__AIR FRYER:__ Preheat to 400°F. Cook chicken cutlets for 10-12 minutes, turning halfway through cooking, until cooked through.** 

Heat Alfredo sauce in a large saucepan over medium heat until simmering. Bring to a gentle simmer. Add cooked pasta and stir until pasta is well-coated and sauce is warmed through. Remove
from heat, add shaved parmesan and stir well to incorporate.

__For Veggie Steamer Bag:__ While chicken or shrimp is cooking, microwave the veggie steamer bag according to package directions. *Caution: Steamer bag will be hot and may release steam when opened.*

__For Garlic Knots:__ (Ready to eat. Heating instructions follow, if desired.) Wrap garlic knots in foil and place in 350°F oven for 5-10 minutes until warmed through.

__To Serve:__ Divide chicken or shrimp Alfredo pasta onto 4 serving plates. If using Rosemary Garlic Breaded Chicken, place one cutlet on top of each pasta serving. Top with additional shaved parmesan if desired and serve with veggies and garlic knots on the side.

***Cook chicken to internal temperature 165°F*


- 8 oz (½ pkg) De Cecco Pasta of choice
- Kosher salt and freshly ground pepper,* to taste
- 1 tbsp vegetable oil* (¼ c if using Rosemary Garlic Breaded Chicken)
- 4 Rosemary Garlic Breaded Chicken or 1 lb chicken breast strips or raw peeled & deveined shrimp
- Veggie Steamer Bag of choice
- 1 jar Michaels of Brooklyn Alfredo Sauce
- 2 oz (½ c) shaved parmesan
- The Fresh Market Brownie Pillow Cookies or Garlic Knots


 Alfredo

Choose between shrimp or chicken, pick your pasta, and top with alfredo sauce. Serve with our veggie steamer bag for a delectable dinner for 4! See below for our recommended recipe directions.

WEB LBM--Alfredo

SAUCE: Michaels of Brooklyn Alfredo Sauce (15 oz)

VEGGIE: Broccoli With Sea Salt Butter (17 oz) or Green Beans With Salt & Pepper Butter Steamer Bag (16 oz)

PROTEIN: Rosemary Garlic Breaded Chicken Cutlets (4 ct), Chicken Breast Strips (1 lb) or Raw & Peeled Deveined Shrimp (1 lb, 51-60 ct) 


PASTA: De Cecco Pasta (16 oz, choose from select varieties)

DESSERT OR BREAD: The Fresh Market Brownie Pillow Cookies (8 ct) or garlic knots (6 ct)

This meal is available __November 12-18__. Click the button below to buy the current Little Big Meal for curbside pickup.

Little Big Meal

Hibachi

Alfredo

Think Deliciously

Schnitzel

Alfredo

Chicken Parmesan