All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
Classic. Whether it’s a cola, a car, or a cocktail shaken not stirred, the word denotes something timeless and perfected. Classic also has a great alliterative quality with cashew chicken, but that's not why we named this dish as we did. We named it “classic” because that salty nut and succulent chicken combination represented here is as it has been in Chinese take-out for time immemorial. Both are augmented with a sauce with, ahem, classic flavors: teriyaki, ginger, soy, and a hint of heat with red pepper flakes.
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
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 rice and 1.5 cups water to a boil. Reduce heat to low, cover, and cook until tender, 18-20 minutes.
Remove from burner and fluff grains with a fork. Set aside covered.While rice cooks, prepare ingredients.
Prepare Ingredients and Toast Cashews
Cut broccoli into bite-size pieces, if necessary.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Place a medium non-stick pan over medium-high heat. Add 1/2 tsp. olive oil and cashews to hot pan. Stir constantly until browned, 2-3 minutes.Remove from burner, and transfer cashews to plate.Reserve pan; no need to wipe clean.
Cook the Chicken
Pat chicken breasts dry and, on a separate cutting board, cut into 1" dice. Season with a pinch of salt and pepper.
Return pan used to toast cashews to medium-high heat. Add 1/2 tsp. olive oil and chicken pieces to hot pan. Stir occasionally until chicken is golden-brown and reaches a minimum internal temperature of 165 degrees, 4-6 minutes.Remove from burner and transfer chicken to a plate.Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to cook chicken to medium heat.
Add 2 tsp. olive oil, broccoli, and white portions of green onions to hot pan. Cook until tender, 8-10 minutes.
Finish the Dish
Stir chicken and accumulated juices, teriyaki glaze, 1/4 cup water, ginger, half the cashews (reserve remaining for garnish), soy sauce, and red pepper flakes (to taste) into vegetables.
Bring to a simmer. Cook until sauce forms a light glaze, 2-3 minutes.Plate dish as pictured on front of card, garnishing with remaining cashews and green portions of green onions. Bon appétit!
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