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.
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
Chop bok choy (separate)
Cut waterchestnuts in half
Chop green onions (separate)
Juice half the lime. Cut remaining into wedges
In a small pot, heat 1½ cups of water. Mix in base; bring to a simmer. Add farro and cover. Cook 15-20 minutes.
In a large nonstick saute pan over medium high heat, add 1 tsp olive oil. Cook turkey with a pinch of salt and pepper. Cook until done. Transfer to a plate.
In the same pan over medium high heat, add 1 tsp olive oil. Add bok choy bottoms and a pinch of salt and cook 2-3 minutes. Add green onion bottoms and cook 1 minute. Add lime juice and kung pao sauce and bring to a simmer. Remove from heat and stir in bok choy tops and water chestnuts.
FInish The Dish
Top with green onion tops and crispy garlic. Serve with lime wedges.
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Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.