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
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
Prepare the Ingredients
Stem, seed, remove ribs, and thinly slice red bell pepper.
In a mixing bowl, add soy sauce, brown sugar, and apple cider vinegar. Whisk or stir vigorously to combine.
Pat chicken dry, and season all over with a pinch of salt.
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, 3-5 minutes.
Make the Sauce
Whisk or stir vigorously soy sauce-vinegar mixture to recombine.
Add soy sauce-vinegar mixture to hot pan, scraping bottom of bowl for sugar. Bring to a simmer.
Once simmering, remove from burner.
Finish the 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 sauce, slaw, and cilantro. Bon appétit!
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