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
Capturing Southeast Asian flavors is a balancing act of hot, sour, salt, and sweet combinations. This juicy chicken breast is a great example of hitting all those tasty notes with soy sauce, honey, rice vinegar, and a Korean pepper paste known as gochujang. Like well-behaved preschoolers, these flavors play beautifully together in the sandbox that is this meal. Enjoyed next to whole grain brown rice, we've packed in a ton of flavor without packing in the calories.
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
Grill Pan or Outdoor Grill
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
Bring a small pot with rice and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Marinate the Chicken
Mince garlic. Combine garlic, 3 Tbsp. vinegar (reserve remaining for salad), gochujang paste, soy sauce, half the honey (reserve remaining for salad), ½ tsp. salt, and ¼ tsp. pepper in a mixing bowl. Rinse chicken breasts and pat dry. Add chicken to marinade and toss to combine. Marinate 5 minutes.
Prepare the Ingredients
Trim zucchini ends and, using peeler, shave into long, thin ribbons. When you've peeled to seeds, turn a quarter turn, and peel again. Continue peeling and turning until only seeds remain. Stack ribbons and cut into ¾" strips. Trim and slice radishes into 1/8” thin half-moons.
Grill the Chicken
Heat a grill pan or outdoor grill to medium-low heat. Lightly coat grill or grill pan with cooking spray and grill chicken breasts 6-8 minutes on each side, or until chicken reaches a minimum internal temperature of 165 degrees. Discard marinade that contained raw chicken and wipe bowl clean.
Prepare the Salad
Combine 1 Tbsp. olive oil, remaining vinegar, remaining honey, zucchini strips, red cabbage, and radishes (to taste) to clean bowl and season with ¾ tsp. salt and ¼ tsp. pepper.
Plate the Dish
If desired, slice chicken into ½" strips. Place rice and salad on a plate and arrange chicken over salad.
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