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 peppers large dice
Chop acorn squash large dice
In a medium pan over medium high heat, add 1 tsp olive oil. Sprinkle ¼ tsp salt and a pinch of pepper on the chicken. Brown skin side down for 3-4 minutes. Turn over and cook an additional 3-4 minutes. Transfer to a sheet pan and finish in the oven.
In the same pan over medium high heat, add 2 tsp olive oil. Add squash and cook until tender, 10-12 minutes, stirring occasionally. Transfer tp a plate.
In the same pan, heat 1 tsp olive oil. Add the peppers and cook until tender, 5-6 minutes. Add squash back to the pan with the teriyaki glaze. Toss to coat and remove from heat.
Make Miso Sauce
Wipe out pan. Add ginger and mirin to pan and stir. Add miso and pepper flakes. Stir to combine.
Finish The Dish
Cover chicken in miso sauce. Top vegetables with crispy noodles.
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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.