All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
Miso, that salty, earthy soybean paste of many soups at your local sushi joint marries with ponzu, a citrusy soy-like sauce also from Japan. Together, they blend for a sauce that augments tender chicken with pure joy, a culinary revelation that you'll be awed came out of your kitchen. (You can use it for your vegetables, too… it's that versatile and delicious!)
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 Oven-Safe Pan
Medium 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
Cut mushrooms into ½" slices.
Peel, trim, and cut carrot on an angle into ¼" slices.
Trim and cut white portions of green onions into 1" lengths. Cut green portions of green onions thinly on an angle. Keep white and green portions separate.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Roast the Vegetables
Place a large oven-safe pan over medium-high heat and add 1 Tbsp. olive oil.
Add carrots, mushrooms, and ¼ tsp. salt to hot pan. Stir often until vegetables lightly browned, 3-4 minutes.
Stir in ginger, white portions of green onions, half the garlic (reserve remaining for sauce), a pinch of salt and pepper.
Place pan in hot oven and roast until vegetables are tender, 8-10 minutes.
While vegetables roast, make sauce.
Make the Sauce
Combine ponzu sauce, honey, miso paste, half the green portions of green onions (reserve remaining for garnish), remaining garlic, 1 tsp. olive oil, and a pinch of pepper in a mixing bowl. Stir until miso paste is dissolved. Set aside.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, placing chicken on sauce and garnishing vegetables with reserved green portions of green onions. Bon appétit!
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