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
Medium Non-Stick Pan
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
Prepare the Ingredients
Finely crush wonton strips.
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
In a mixing bowl, combine cornstarch and 1 tsp. water until cornstarch dissolves.
Prepare the Chicken
Pat chicken dry, and season both sides with a pinch of salt and pepper. Spread cornstarch mixture evenly on one side of chicken, then top cornstarch mixture with crushed wontons, pressing gently to adhere.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add chicken breasts to hot pan, wonton side down first, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Remove from burner.
While chicken cooks, cook Brussels sprouts.
Cook the Brussels Sprouts
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add Brussels sprouts, ¼ tsp. salt, and a pinch of pepper to hot pan and stir occasionally until browned, 5-7 minutes.
Add 2 Tbsp. water and stir occasionally until tender, 5-7 minutes.
While Brussels sprouts cook, make aioli.
Make Aioli and Finish Dish
In another mixing bowl, combine mayonnaise, gochujang (to taste), and a pinch of pepper.
Plate dish as pictured on front of card, garnishing chicken with aioli and Brussels sprouts with dressing. Bon appetit!
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