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.
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 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.