All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
Fluffy and slightly sweet coconut rice and tender chicken thighs form a dynamic duo in this meal comparable to Batman and Robin, The Dude and Walter, Laverne and Shirley (RIP Penny Marshall). Healthy broccoli rounds it out to a trio… the Three Amigos anyone? Enough old pop culture references… this meal's tastiness stands on its own.
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
Cook the Rice
Don't worry if coconut milk has solidified. It is part of natural processes. Place coconut milk in pot and break up as needed
Bring a small pot with jasmine rice, coconut milk, ½ cup water, and ¼ tsp. salt 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
Trim and slice white portions of green onions into 1" pieces. Thinly slice remaining green onions on an angle. Keep white and green portions separate.
Cut broccoli into bite-sized pieces, if necessary.
Pat diced chicken thighs dry, and season with ¼ tsp. salt and a pinch of pepper.
If using antibiotic-free chicken breasts or whole chicken thighs, on a separate cutting board, cut into a 1" dice.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
If using antibiotic-free chicken breasts, follow the same cooking times and instructions.
Transfer chicken to a plate.
Wipe pan clean and reserve.
Cook the Broccoli
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add broccoli and white portions of green onions to hot pan. Stir occasionally until lightly charred and tender, 5-7 minutes.
Remove from burner. Season with seasoning blend and a pinch of salt and pepper.
Finish Chicken and Finish Dish
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil.
Add garlic, ginger, green portions of green onions, and chicken to hot pan. Stir until ginger is completely combined.
Add honey and stir until chicken is glazed, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping rice with broccoli and chicken. Bon appétit!
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