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
Who’s excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it’s all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
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
Large 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
Prepare the Ingredients
Peel, trim, and cut carrot into ¼" slices on an angle.
Trim ends off green beans and cut into 1" pieces.
Trim and slice white portions of green onions into ½" pieces. Thinly slice remaining green onions on an angle. Keep white and green portions separate.
Pat chicken breasts dry and, on a separate cutting board, cut into 1" dice. Season all over with a pinch of salt and pepper.
Start the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add carrot, green beans, and ¼ tsp. salt to hot pan. Stir occasionally until lightly browned, 4-6 minutes.
Cook the Chicken
Add diced chicken and white portions of green onions to hot pan.
Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Add the Sauce and Noodles
Add noodles and teriyaki glaze to hot pan. Sir often until combined and noodles are warmed through, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate as pictured on front of card, garnishing with green portions of green onions and Sriracha (to taste). Bon appétit!!
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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.