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
Chop bok choy (separate)
Chop green onion (separate)
Chop pepper into 1-inch pieces
Rough chop peanuts
Combine kung pao sauce and sweet chili sauce in a bowl and set aside.
Cook rice according to package directions. Remove from heat and fluff with green onion tops. Cover and set aside.
Form and Cook Meatballs
Combine ground pork and green onion bottoms in a bowl. Form 8-10 meatballs. In a large nonstick pan over medium high heat. add 1 tsp olive oil. Add meatballs and cover pan. Cook for 6-7 minutes, tossing occasionally to brown all sides. Once the meatballs reach 160 degrees, add sauce and toss. Transfer to a bowl and cover. Set aside. Wipe pan clean.
In the same pan, heat 1 tsp olive oil over medium high heat. Add bok choy, peppers, ¼ tsp salt and a pinch of pepper. Cook until softened, 3-4 minutes. Add garlic and cook 1 minute.
Finish The Dish
Garnish meatballs with peanuts
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