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
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
Prepare the Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. On a separate cutting board, cut each breast into three evenly-sized strips, about 1" thick.
Place panko evenly on a plate. Place chicken on panko, and roll until completely coated, pressing gently to adhere.
Rest, 10 minutes.
While chicken rests, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions.
Cut broccoli into bite-sized pieces.
Fry the Chicken Fingers
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 2 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 broccoli is coated. Remove from burner.
While broccoli cooks, make Sriracha ketchup.
Make Sriracha-Ketchup and Finish Dish
Place 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 ketchupuntil 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 side for dipping. 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.