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
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Peel, trim, and cut carrot into ¼" slices on an angle.
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 cut-side down, and 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
Carefully, remove baking sheet from oven. Toss vegetables with kung pao sauce (taste first before adding; it's slightly spicy) until coated.
Roast again, 5 minutes.
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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