15 Minute Meal Kit

Honey Garlic Teriyaki Chicken with Broccoli and Carrots

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 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)

  • 2 Garlic Cloves
  • Info
    2 oz. Teriyaki Glaze
  • 1 fl. oz. Honey
  • 8 oz. Carrot
  • 2 Green Onion
  • 8 oz. Broccoli Florets
  • 1 tsp. Asian Garlic, Ginger & Chile Seasoning
  • 12 oz. Diced 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
    462
  • Carbohydrates
    39g
  • Fat
    16g
  • Protein
    41g
  • Sodium
    1711mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

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

    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 vegetables.

  2. 2

    Prepare the Ingredients

    Peel, trim, and cut carrot into ¼" slices on an angle. Cut broccoli into bite-sized pieces. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince garlic.

  3. 3

    Cook the Vegetables

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli and carrot to hot pan and stir occasionally 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.

  4. 4

    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 and cook until aromatic, 30-60 seconds. Stir in honey, teriyaki sauce, and chicken. Bring to a simmer. Once simmering, remove from burner. Plate dish as pictured on front of card, garnishing with green portions of green onions. Bon appétit!

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