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
Fried chicken has been good to you for so long, a constant friend next to golden arches and bells of taco in the fast-food section of town. Can it get any better? It can. Those plucky pieces can be tossed in chili sauce with red pepper flakes, and sprinkled with sesame seeds. Sweet-and-spicy coating tempura-battered pieces of perfectly fried chicken? Tell that colonel you're going AWOL.
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
Customize It Instructions
If using mahi-mahi, pat dry and cut into 3/4" strips. Season all over with a pinch of salt and pepper. Follow same instructions as chicken in Steps. 3, 4, and 5, flipping occasionally until mahi-mahi reaches a minimum internal temperature of 145 degrees, 5-6 minutes.
Prepare the Ingredients
Trim and thinly slice green onions.
Pat chicken breasts dry and, on a separate cutting board, slice each breast lengthwise into four equal strips, about ¾" wide. Season all over with a pinch of pepper.
Make the Edamame Rice
Bring a medium pot with rice and 1½ cups water to a boil. Reduce heat to low, cover, and cook, 10 minutes.
Uncover, and stir in edamame and half the green onions (reserve remaining for chicken). Cover again, and cook until rice is tender, 8-10 minutes.
Remove from burner. Stir in soy sauce. Cover and set aside.
While rice cooks, batter chicken.
Heat Oil and Batter Chicken
Place a medium non-stick pan over medium heat and add canola oil. Heat oil, 5 minutes.
While oil heats, combine tempura mix, ¼ cup cold water, and a pinch of pepper in a mixing bowl until a batter the consistency of a thin pancake batter forms. If too thick, add water, 1 Tbsp. at a time, until the desired consistency is reached.
Add chicken strips to bowl and coat completely.
Fry the Chicken
Line a plate with a paper towel.
Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Working in batches if necessary, lay chicken strips in hot oil and flip occasionally until crispy, golden brown, and chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes.
Transfer cooked chicken to towel-lined plate.
Sauce Chicken and Finish Dish
Transfer cooked chicken in another mixing bowl and toss or gently combine with sweet chili sauce, reserved green onions, and red pepper flakes (to taste).
Plate dish as pictured on front of card, garnishing chicken with sesame seeds. Bon appétit!
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