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
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 Pan
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
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
Pat chicken dry.
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.
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.
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.
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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