Meal Kit
Chicken Chop Suey
with rice and vegetables
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Wheat, Soy
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Under %{max_calories} calories
Chef
Jimmy Shay
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 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Carrot
- 1 Green Bell Pepper
- ½ cup Basmati Rice
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2 fl. oz. Sweet & Thick Soy Sauce
- 2 oz. Water Chestnuts
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½ oz. Wonton Strips
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½ oz. Flour
- 2 tsp. Chicken Broth Concentrate
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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Calories500
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Carbohydrates54g
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Net Carbs49g
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Fat15g
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Protein36g
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Sodium2010mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Large Non-Stick Pan
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 20 oz. diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Rice
Bring a small pot with rice and 11/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.Pat chicken dry and season all over with 1/4 tsp. salt and a pinch of pepper. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add 1/4 cup water, carrots, and bell peppers to hot pan. Stir to combine and bring to a simmer.
Once simmering, cover and cook until water is mostly evaporated and vegetables are tender, 3-5 minutes.Uncover and stir often until vegetables are lightly browned, 2-4 minutes.Transfer vegetables to a plate. Keep pan over medium-high heat. -
4 Cook the Chicken
Add 2 tsp. olive oil and chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
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5 Make Sauce and Finish Dish
Add flour to hot pan and stir until no dry flour remains.
Add 11/2 cups water, soy sauce, chicken base, and 1/4 tsp. salt. Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce has thickened, 2-3 minutes.Stir in water chestnuts and cooked vegetables until warmed through.Remove from burner.Plate dish as pictured on front of card, topping rice with chicken chop suey and garnishing with wonton strips. Bon appétit!
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