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
This meal enrobes succulent chicken with a ginger-scallion sauce so good it'll make your tastebuds sing. Added notes of coconut clinging to the carrots add further harmony.
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 Pans
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 Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
If using steaks or pork chops, follow same instructions and season same amount.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
If using steaks or pork chops, follow same instructions and cook until browned and steaks or chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove from burner.
While chicken cooks, cook carrots.
Cook the Carrots
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add carrots to hot pan and stir occasionally until tender and charred, 8-10 minutes.
Stir in coconut until fragrant. Season with ¼ tsp. salt and a pinch of pepper.
Remove from burner.
Prepare Green Onions and Make Sauce
Trim and mince white portions of green onions. Thinly slice remaining green portions of green onions. Keep white and green portions separate.
Combine white portions of green onions, sesame oil, teriyaki glaze, ginger, and a pinch of salt and pepper in a mixing bowl.
Finish the Dish
Plate dish as pictured on front of card, placing chicken on sauce and garnishing with green portions of green onions. Bon appétit!
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