All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
Chicken katsu comes to us from Japan, land of the Rising Sun and the most delicious cuisines (in your humble description writer's humble opinion, of course). But the amazing Japanese dishes go beyond just sushi and ramen: tonkatsu sauce, a complex and thick melding of flavors. Worcestershire, ketchup, sugar, and soy blend into a perfect ratio of sweet, tangy, smoky, and salt. How does that taste on a piece of perfectly fried chicken? Click order and find out.
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
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
Cook the Rice
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Bring a small pot with rice, garlic, soy sauce, and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner. Stir in white portions of green onions. Cover and set aside.
While rice cooks, roast broccolini.
Roast the Broccolini
Trim bottom end from broccolini and cut into 2" lengths.
Place broccolini on prepared baking sheet and toss with garlic salt, a pinch of pepper, and 1 tsp. olive oil.
Spread into a single layer and roast until fork-tender, 18-20 minutes.
While broccolini roasts, prepare chicken.
Prepare the Chicken
Pat chicken breasts dry. Cover chicken with plastic wrap and use a heavy object to pound to an even ¼" thickness. Season both sides with a pinch of salt and pepper.
Place panko on a plate or in a bowl. Add chicken to panko and dredge both sides, pressing gently to adhere.
Cook the Chicken
Line a plate with a paper towel.
Place a large non-stick pan over medium heat and add 3 Tbsp. olive oil. Carefully, add chicken to hot pan and cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Transfer chicken to towel-lined plate.
Make Sauce and Finish Dish
Combine honey and ginger in a mixing bowl until ginger is dissolved.
Plate dish as pictured on front of card, topping chicken with honey-ginger sauce and garnishing chicken with green portions of green onions. Bon appétit!
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