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
Honey and garlic may not have much in common, but they both love giving flavor to our favorite fowl friend here, each chicken piece coated with sweet honey and ginger goodness. Healthy and fresh broccoli and carrot also bring their A game to this meal. All these ingredients, trying to impress… don't let them down! Order this meal and see what they can do.
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
Large 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
Customize It Instructions
If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” pieces. Follow same instructions as diced chicken in Step 1.
If using steak strips, separate into a single layer and pat dry. Follow same instructions as chicken in Steps1, stirring occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Rest, 3 minutes.
If using shrimp, follow same instructions as chicken in Step 1, cooking until shrimp reaches a minimum internal temperature, 2-3 minutes.
Start the Chicken
Pat diced chicken breasts dry, and season all over with a pinch of pepper.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Transfer chicken to a plate. Reserve pan; no need to wipe clean.
While chicken cooks, prepare ingredients.
Prepare the Ingredients
Break broccoli into bite-sized pieces.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Cook the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli and carrots to hot pan and stir occasionally until lightly browned, 2-3 minutes.
Add white portions of green onions, ¼ cup water, seasoning blend, ¼ tsp. salt, and a pinch of pepper. Cover, and cook until tender, 4-5 minutes.
While vegetables cook, finish chicken.
Finish Chicken and Finish Dish
Return pan used to cook chicken to medium-high heat.
Add 1 tsp. olive oil and garlic to hot pan. Cook until aromatic, 30-60 seconds.
Stir in honey, teriyaki glaze, and chicken. Bring to a simmer.
Once simmering, remove from burner.
Plate dish as pictured on front of card, garnishing chicken with green portions of green onions. Bon appétit!
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