Meal Kit

Hoisin-Ginger Chicken

with kung pao carrots and Brussels sprouts

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy

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

In Your Box (serves 2)

  • 8 oz. Carrot
  • 1 tsp. Minced Ginger
  • Info
    1 fl. oz. Kung Pao Sauce
  • Info
    1 fl. oz. Hoisin Sauce
  • 6 oz. Brussels Sprouts
  • Info
    ½ oz. Wonton Strips
  • Info
    1 oz. Ponzu with Lime
  • 2 Garlic Cloves
  • 13 oz. Boneless Skinless Chicken Breasts

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
    490
  • Carbohydrates
    35g
  • Fat
    19g
  • Protein
    44g
  • Sodium
    1578mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

Before You Cook

Cooking Guidelines

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
  1. 1

    Prepare the Ingredients

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Peel, trim, and cut carrot into ¼" slices on an angle. Mince garlic. Pat chicken dry.

  2. 2

    Start the Vegetables

    Place Brussels sprouts and carrot on prepared baking sheet and toss with 1 Tbsp. olive oil and a pinch of pepper. Spread into a single layer, placing Brussels sprouts cut-side down, and roast in hot oven until tender and browned, 14-16 minutes. While vegetables roast, cook chicken.

  3. 3

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 1 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. Remove from burner. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.

  4. 4

    Finish the Vegetables

    Carefully, remove baking sheet from oven. Toss vegetables with kung pao sauce (taste first before adding; it's slightly spicy) until coated. Baking sheet will be hot! Use a utensil. Roast again, 5 minutes.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add garlic and ginger to hot pan and stir until aromatic, 30-45 seconds. Remove from burner and stir in hoisin and ponzu until combined. Plate dish as pictured on front of card, topping chicken with sauce and vegetables with wontons. Bon appétit!

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