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
Chicken and peanuts bring out the best in each other, and this meal shows it, with delectable satay sauce and hot Sriracha enrobing the succulent chicken breast to perfection. Tip: Bok choy can retain some grit, even after washing. To completely clean, hold upside down in a bowl of water. Shake slightly to release the grit.
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 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
Customize It Instructions
If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice. Follow same instructions as diced chicken in Steps 2 and 4.
If using shrimp, pat dry and season all over with a pinch of salt and pepper. Follow same instructions as diced chicken in Step 4, cooking undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes.
Cook the Rice
Bring a medium pot with rice and 3 cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and add soy sauce. Fluff rice to combine. Cover and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut into ¼" slices.
Pat chicken dry, and season all over with ½ tsp. salt and a pinch of pepper.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bok choy, red cabbage, edamame, ½ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until tender, 3-5 minutes.
Transfer to a plate or bowl. Reserve pan; no need to wipe clean.
Cook the Chicken
Return pan used to cook vegetables to medium heat and add 4 tsp. olive oil. Add chicken to hot pan and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Add satay sauce and Sriracha (to taste) and stir until heated through, 1-2 minutes.
Remove from burner.
If desired, combine vegetables and chicken.
Finish the Dish
Plate dish as pictured on front of card, topping rice with vegetables and chicken, and garnishing with peanuts. Bon appétit!
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