Family Meal Kit
Bento-Style Fried Chicken
with stir-fried veggies
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Wheat, Soy
- Protein-Packed
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breasts
- 12 oz. Halved Coin Cut Carrots
- 6 oz. Snap Peas
- 5.47 oz. Long Grain White Rice
- 3 fl. oz. Teriyaki Glaze
- 1 cups Panko Breadcrumbs
- ⅓ cup Tempura Mix
- ⅖ fl. oz. Tamari Soy Sauce
- 2 tsp. Garlic Pepper
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.
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Nutrition (per serving)
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Calories900
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Carbohydrates76g
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Net Carbs71g
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Fat50g
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Protein37g
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Sodium1510mg
Recipe Steps
You Will Need
- Neutral Oil
- Olive Oil
- Salt
- 1 Small Pot
- 2 Mixing Bowls
- 2 Large Non-Stick Pans
- 1 Plate
Before You Cook
Cooking Guidelines
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
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If using antibiotic free chicken breasts, follow same instructions.
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1 Cook the Rice
Bring a small pot with rice and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Cover and set aside to keep warm.While rice cooks, continue recipe. -
2 Prepare the Chicken
In a mixing bowl, combine tempura mix and 1/4 cup water. Stir until a thick batter forms, like a pancake batter. If too thick, add additional cold water, 1 Tbsp. at a time, until the consistency is reached.
Evenly spread panko on a plate.Pat chicken dry and season both sides with garlic pepper and a pinch of salt.Add chicken to bowl with batter and flip until evenly coated. Place chicken onto plate with panko and flip until coated on both sides, pressing gently to adhere. -
3 Cook the Chicken
Place a large non-stick pan over medium heat and add 3/4 cup neutral oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner.While chicken cooks, continue recipe. -
4 Cook the Vegetables
Place another large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add carrots and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.Once simmering, cover and cook until water is almost completely evaporated and carrots are tender, 3-5 minutes. Alternatively, reserve half the raw carrots for snacking/serving on the side.Uncover; add snap peas and 1/4 tsp. salt. Stir often until snap peas are slightly browned, 2-4 minutes.Remove from burner.While vegetables cook, continue recipe. -
5 Make Sauce and Finish Dish
In another mixing bowl, combine teriyaki glaze and soy sauce. Kids want to help? With supervision, have them help prepare the sauce.
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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