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
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
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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