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
A note about serious food allergies
Ginger provides a unique pungent but sweet punch in the culinary world; there isn't anything like its unique flavor, floral and delightful. Here, it's mixed with crunchy panko and pan-seared to form a crust of flavor and texture. The sweet tonkatsu provides excellent contrast. Ginger's moment in the sun is your new favorite weeknight meal. Tip: To peel the carrot with less effort, lay it down on your cutting board and peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)
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
Customize It Instructions
If using wild-caught salmon fillets, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions for coating and cooking as chicken in Step 2, placing salmon in hot pan, ginger-panko side down, and cooking until salmon reaches minimum internal temperature, 3-5 minutes per side.
Prepare the Ingredients
Peel, trim, and cut carrot into ¼" slices on an angle.
Combine ginger and panko in a mixing bowl.
Pat chicken breasts dry. Spread mayonnaise thinly and evenly on one side. Top with ginger-panko mixture, 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, ginger-panko side down, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Transfer chicken to a plate and tent with foil.
While chicken cooks, cook vegetables.
Cook the Vegetables
Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and edamame to hot pan. Stir often until lightly browned, 2-3 minutes.
Transfer edamame to another mixing bowl. Keep pan over medium-high heat.
Add 1 tsp. olive oil, carrot, ¼ tsp. salt, and a pinch of pepper to hot pan. Cover, and stir occasionally until carrot is tender, 5-7 minutes.
If carrot browns too quickly, add 2 Tbsp. water to pan and keep cooking until tender.
Remove from burner.
Make the Slaw
Add slaw mix and ponzu to bowl with edamame. Stir to combine.
Finish the Dish
Plate dish as pictured on front of card, placing chicken on tonkatsu sauce. Bon appétit!
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