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
  • 13 oz. Boneless Skinless Chicken Breasts
  • 2 Garlic Cloves
  • Info
    1 oz. Ponzu with Lime
  • Info
    ½ oz. Wonton Strips
  • 6 oz. Brussels Sprouts

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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 on an angle into ¼" slices 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. 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

    Remove baking sheet from oven. Taste kung pao sauce (it's slightly hot). Top vegetables with kung pao sauce (to taste) and toss until coated. Baking sheet will be hot! Use a utensil. Spread into a single layer and roast again, 5 minutes. While vegetables roast, make sauce.

  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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