All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
There was a silly song from the 80s that promised "One Night in Bangkok." (You can Google and listen; it's very silly.) We can't give you one night in Bangkok, and we're not even sure what that means, but we can give you delicious tacos with Asian-inspired flavors, a ginger-y slaw to die for, and the best part of the chicken as the base. The world's your oyster with this meal. (Listen to the song.)
Antibiotic-Free Boneless Skinless Chicken Breasts
Diced Boneless Skinless Chicken Breasts
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using chicken breasts, pat dry and cut into 1" dice. Follow same instructions as diced chicken, cooking until chicken reaches minimum internal temperature.
If using diced chicken breast, follow same instructions.
If using shrimp, follow same instructions as chicken in Steps 1 and 3, cooking undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes.
Prepare the Ingredients
Stem, seed, remove ribs, and thinly slice red bell pepper.
Stem cilantro, reserving leaves whole.
In a mixing bowl, combine soy sauce, brown sugar, and apple cider vinegar. Stir until sugar is dissolved.
Pat chicken dry, and season all over with a pinch of salt. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Make the Slaw
In another mixing bowl, combine slaw mix and mayonnaise.
Stir in ginger (to taste). Taste, and season with ¼ tsp. salt and a pinch of pepper, if desired. Set aside.
Cook the Peppers and Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add red bell pepper to hot pan and stir occasionally until tender, 4-5 minutes.
Remove pepper to a plate. Keep pan over medium-high heat.
Add chicken to hot pan and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Add the Sauce
Whisk or stir vigorously soy sauce-vinegar mixture to recombine.
Add soy sauce-vinegar mixture to hot pan. Bring to a simmer.
Once simmering, remove from burner.
Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Plate dish as pictured on front of card, placing chicken and red bell pepper in tortillas and topping with slaw and cilantro. Bon appétit!
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