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
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
break ends off green beans, and cut into quarters
slice thinly green onion, divide in half and set aside
coarsely chop peanuts
coarsely chop pickled ginger
pat shrimp dry with a paper towel
"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."
stir fry veg and rice
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans and cook 1 minute. Add ¼ cup water, and cilantro lime pepper salt . Cover, and cook until tender, 6-8 minutes. Uncover add half chopped green onion, cook until bright green, 1 min and add cooked rice. Stir to combine and heat rice through. When edges of rice start to crisp, remove from heat. Cover to keep warm.
Heat 6 tsp. olive oil in a large non-stick pan over medium-high heat. In a mixing bowl combine ** shrimp** and cornstarch, toss to coat evenly. Add shrimp to hot pan and cook until opaque and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Season with a pinch of salt. Add sweet chili sauce, chopped pickled ginger, soy sauce and pinch of salt. Cook o until sauce is bubbling and coating shrimp. 1 min. Add 1 Tbsp water if sauce is too thick. Remove from heat
Plate like the photo topping shrimp with chopped peanuts and remainign chopped green onion
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