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.
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
Slice red onion thin
Chop green onion (separate)
Deseed and cut shishitos into 1 inch pieces
Cook rice according to package directions. When finished, add green onion bottoms and fluff. Cover and set aside.
In a medium nonstick pan over medium high heat, add 1 tsp olive oil. Add red onions and cook for 7-8 minutes or until charred and softened. Add shishitos and ¼ tsp salt and cook for 2-3 minutes.
Combine orange sauce with sriracha to taste. Set aside.
Make Batter and Cook Shrimp
In a mixing bowl, combine tempura mix with enough water to make a slightly thick batter.
Heat oil in a medium saute pan. Dip scallops into the batter and fry in batches until crispy.
Finish The Dish
Drizzle sauce over dish. Garnish with green onion tops.
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