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
Pow pow! This kung pao sauce hits you in the best way, the delicious way. And in taco form? Hit us with your best shot.
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 Pans
Before You Cook
Prepare the Ingredients
Coarsely chop water chestnuts.
Pat chicken thighs dry, and season all over with a pinch of salt and pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor.If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1" pieces. If using shrimp, pat dry. If using flank steak, separate steak into a single layer and pat dry. Season all proteins all over same amount.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Carefully transfer chicken to a mixing bowl, leaving excess oil in pan. Stir in half the kung pao sauce and honey until well-coated. Taste, and add remaining kung pao sauce if desired. Set aside.
If using shrimp, follow same instructions and cook until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. If using flank steak, follow same instructions and stir occasionally until no pink remains, 4-6 minutes.
While chicken cooks, cook vegetables.
Cook the Vegetables
Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bok choy, water chestnuts, matchstick carrots, and a pinch of salt and pepper to hot pan. Stir occasionally until lightly browned and tender, 3-5 minutes.
Remove from burner.
Heat Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30 seconds.
Plate dish as pictured on front of card, filling tortillas with chicken and vegetables, and topping with peanuts. Bon appétit!
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