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
Get this chicken with an added amount of RAWR and maybe a bit of paw-licking... but we won't tell on you for that! The sauce is so good, who can blame you?
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 Pan
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 organic chicken breasts, cut into 1" dice and follow same instructions as diced chicken.
If using 24 oz. diced chicken breasts, follow same instruction as 12 oz. diced chicken, cooking in batches if necessary.
If using pork medallions, pat dry and follow same instructions as chicken in Step 2, cooking until pork reaches minimum internal temperature, 3-5 minutes per side.
Cook the Snap Peas
If desired, pull strings from snap peas. If string is hard to find and remove, make a very thin cut lengthwise along the string.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add snap peas, ¼ tsp. salt, and a pinch of pepper to hot pan and stir occasionally until snap peas are tender, 6-8 minutes.
Remove from burner.
While snap peas cook, cook chicken.
Cook the Chicken
Pat chicken dry.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add diced chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Make the Sauce
Add tomato juice, honey, ginger, seasoning blend, miso paste, and half the sambal to pan with chicken. Bring to a simmer.
Once simmering, stir occasionally until sauce thickens to coat chicken, 3-4 minutes.
Taste, and add more sambal, if desired. Add snap peas to pan and stir to combine. Remove from burner.
Heat Rice and Finish Dish
Remove rice from packaging. Place rice in a microwave-safe bowl with 2 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 2 minutes.
Fluff rice with a fork.
Plate dish as pictured on front of card, topping rice with chicken-snap pea mixture. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.