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
Prepare the Ingredients
Trim and thinly slice green onions.
Pat chicken thighs dry and, on a separate cutting board, cut chicken into ¾" dice. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Cook the Noodles
Once water is boiling, add noodles and cook until al dente, 4-6 minutes.
Reserve ½ cup pasta cooking water and drain noodles in a colander.
Return to pot and set aside.
While noodles cook, cook chicken.
Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken, ¼ tsp. salt and a pinch of pepper to hot pan. Stir occasionally until chicken is golden brown and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Make the Sauce
Add garlic sesame sauce, sesame oil, slaw, reserved pasta water, noodles, and half the green onions (reserve remaining for garnish) to pan.
Stir occasionally until thoroughly combined, 2-4 minutes.
Season with red pepper flakes (to taste), and a pinch of salt and pepper.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing with remaining green onions and sesame seeds. Bon appétit!
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