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
Adults don't get to have this kind of meal, right? This kind of thing ends up on your plate when you still gets toys to go along with it. But look; we've adult-ted this meal right up. It's tenders, not nuggets, and instead of fries, healthy broccoli, for bodies that are a bit past the age of immediate self-repair. And instead of just ketchup for dipping, we're giving you a Sriracha-ketchup, something you would not give the children. Adult meal for adults… or those of us who are still a kid at heart.
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
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
Customize It Instructions
If using tilapia, follow same instructions as chicken in Steps 1 and 3, cutting into 1” strips and coating in panko. Fry until fish is golden all over and reaches minimum internal temperature, 3-4 minutes per side.
If using mahi-mahi, follow same instructions as chicken in Steps 1 and 3, cutting into 1” strips and coating in panko. Fry until fish is golden all over and reaches minimum internal temperature, 5-7 minutes.
Prepare the Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Cut each breast into three evenly-sized strips, about 1" thick.
Place panko in an even layer on a plate. Place chicken strips on panko, and flip until coated completely, pressing gently to adhere.
Rest chicken, 10 minutes.
While chicken rests, prepare ingredients.
Prepare the Ingredients
On a separate cutting board, trim and thinly slice green onions.
Cut broccoli into bite-sized pieces.
Fry the Chicken Tenders
Line a plate with a paper towel. Place a large non-stick pan over medium heat and add canola oil. Heat oil, 3 minutes.
After 3 minutes, test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Working in batches if necessary, lay chicken strips in hot oil and flip occasionally until crispy, golden brown, and chicken reaches a minimum internal temperature of 165 degrees, 5-8 minutes.
Remove chicken to towel-lined plate. Wipe pan clean and reserve.
Cook the Broccoli
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil.
Add broccoli to hot pan and stir occasionally until tender, 5-7 minutes.
Add half the garlic (reserve remaining for sauce), 2 Tbsp. water, ¼ tsp. salt, and a pinch of pepper and stir until combined. Remove from burner.
While broccoli cooks, make Sriracha-ketchup.
Make Sriracha-Ketchup and Finish Dish
Place a medium non-stick pan over medium high heat. Add 1 tsp. olive oil and remaining garlic to hot pan. Cook until aromatic, 30-45 seconds.
Stir in ketchup until combined. Remove from burner and stir in Sriracha, 1 tsp. water, and a pinch of salt.
Plate dish as pictured on front of card, topping broccoli with sesame seeds and green onions. Serve Sriracha-ketchup on the side for dipping. Bon appétit!
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