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 peanut 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.
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
Medium Non-Stick Pans
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 breast, pat dry and, on a separate cutting board, cut into 1" dice. Follow same instructions as diced chicken.
If using shrimp, follow same instructions as chicken in Step 1, cooking until shrimp reaches minimum internal temperature, 2-3 minutes per side
Cook the Chicken
Pat chicken dry, and season with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 1 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.
Transfer chicken to a mixing bowl.
While chicken cooks, make bok choy and rice.
Make Bok Choy and Rice
Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add bok choy to hot pan and stir occasionally until tender, 3-5 minutes.
While bok choy cooks, place jasmine rice, edamame, and 1 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel. Microwave until warm, 2 minutes.
Fluff rice with a fork.
Add rice, ¼ tsp. salt, and a pinch of pepper to pan and stir to combine. Remove from burner.
Glaze Chicken and Chop Peanuts
To bowl with chicken, add satay sauce and Sriracha (to taste). Stir to combine.
Coarsely chop peanuts.
Finish the Dish
Plate dish as pictured on front of card, topping bok choy-rice mixture with chicken and garnishing with peanuts. Bon appétit!
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