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.
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
thinly slice mushrooms. Pat fish dry and cut into 2 inch pieces. Trim and thinly slice green onions on an angle, keeping white and green portions separate.
"Bring a small pot with rice and 1½ cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside.
While rice cooks, prepare ingredients."
Combine cornstarch with 2 tsp water. Coat fish in mixture and then press into panko
Place a medium non stick pan over medium-high heat with 2 tbs olive oil. Carefully place fish in hot oil and cook 3-4 minutes on each side until golden brown.
Wipe pan clean and return to heat with 2 tsp olive oil. Add mushroom, whites of green onions, and edamame. Cook 4-5 minute or until mushrooms are tender. Place veg and fish over rice and drizzle with garlic sesame sauce. Garnish with green onions
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