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 Pans
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
Cook the Rice
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.
Prepare the Ingredients
Cut green beans into 2" pieces.
Thinly slice green onions.
Coarsely chop peanuts.
Coarsely chop pickled ginger.
Pat shrimp dry. In a mixing bowl, combine shrimp, a pinch of salt, and cornstarch. Toss or gently stir to coat evenly. Set aside.
Cook Vegetables and Rice
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.
Add ¼ cup water and seasoning blend. Cover, and cook until tender, 6-8 minutes.
Uncover, and stir in half the green onions (reserve remaining for garnish). Cook until bright green, 1-2 minutes.
Stir in cooked rice until heated through and rice starts to crisp, 3-4 minutes.
Remove from burner. Cover and set aside.
Cook the Shrimp
Heat 2 Tbsp. olive oil in another large non-stick pan over medium-high heat. Let oil heat, 3 minutes.
After 3 minutes, add shrimp to hot pan and cook until opaque and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Add sweet chili sauce, pickled ginger, soy sauce, and a pinch of salt. Stir often until sauce is bubbling and coats shrimp, 1-2 minutes.
If too thick, add water, 1 Tbsp. at a time , until desired consistency is reached. Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping rice and vegetables with shrimp, peanuts, and remaining green onions. Bon appétit!
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