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
Ready to Thai one on with this garlic-ginger peanut sauce? This creamy, zesty peanut sauce is a perfect accompaniment to chicken and whole-grain brown rice. Quick and healthy eating never tasted so good.
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
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
Cook the Rice
Bring a small pot with 1 ¾ cup water and rice to a boil. Once boiling, reduce rice to a simmer, cover, and cook until tender and water has been absorbed, 17-20 minutes.
Prepare the Ingredients
Cut broccoli florets into large bite-sized pieces. Mince garlic. Rinse chicken breasts and pat dry. On a separate cutting board, cut chicken into a 1" dice and season with ½ tsp. salt and a pinch of pepper.
Sear the Chicken
Heat 2 tsp. olive oil in a medium pan over medium-high heat. Add chicken and sear on two sides, about 3-4 minutes on each side. It may be necessary to cook chicken in two batches to get a proper sear.
Make the Sauce
While chicken sears, whisk together peanut butter, honey, rice vinegar, chili garlic sauce, 4 Tbsp. water, and soy sauce in a small bowl. Add water 1 Tbsp. at a time until sauce reaches a pourable consistency.
Finish the Chicken
Add broccoli, garlic, and ginger to pan with chicken and stir. Add 4 Tbsp. water and cover. Cook 4-6 minutes, or until broccoli is bright green and fork-tender and chicken reaches a minimum internal temperature of 165 degrees.
Plate the Dish
Divide rice between two plates along with chicken-broccoli stir fry. Drizzle with peanut sauce.
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