Ginger-Scallion Chicken with Coconut Carrots

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Soy, Tree Nuts

Calories Conscious
Carb Conscious
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 you!
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.

In Your Box (serves 2)

  • 2 Green Onions
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    1 fl. oz. Teriyaki Glaze
  • 8 oz. Coin Cut Carrots
  • Info
    2 Tbsp. Sweetened Flaked Coconut
  • ¼ fl. oz. Toasted Sesame Oil
  • 2 tsp. Chopped Ginger

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.

  • Nutrition (per serving)

  • Calories
    460
  • Carbohydrates
    22g
  • Fat
    22g
  • Protein
    40g
  • Sodium
    1660mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Non-Stick Pans
  • 1 Mixing Bowl

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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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