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.
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 white portions of green onions into 1" pieces.
green portions thinly on an angle.
remove strings from peas.
start the stir fry
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken, white portions of green onion, and peas to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
finish the stir fry
add noodles, honey, and teriyaki glaze to pan. stir to evenly coat with sauce.
finish the dish
plate as shown.
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