4-Serving Meal

One Pan Kung Pao Chicken Rice Bowls

with edamame and green peppers

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Peanuts, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

In Your Box (serves 4)

  • Info
    ⅕ fl. oz. Soy Sauce
  • Info
    2 tsp. Miso Sauce Concentrate
  • 1 Green Bell Pepper
  • 1 tsp. Garlic Salt
  • 17 oz. Cooked Jasmine Rice
  • Info
    3 oz. Edamame
  • Info
    2½ fl. oz. Cantonese Sweet and Sour Sauce
  • Info
    1 oz. Roasted Peanuts
  • 2 Green Onion
  • 24 oz. Diced Boneless Skinless Chicken Breasts

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Large Pan
  • 1 Microwave

Before You Cook

Cooking Guidelines

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
  1. 1

    Cut Veggies

    Slice green onions, separating white green onion bottoms from green tops. Dice green pepper. Rough chop peanuts. Heat a large pan to medium high heat with 2 tsp of olive oil. Add white green onion bottoms and cooking until fragrant. Add chicken , garlic salt, and a pinch pepper to pan. Cook about 5-6 minutes, until chicken begins to brown.

  2. 2

    Cook Veggies

    Adding edamame and peppers to pan and cook for another 2-3 minutes. Deglaze pan with soy sauce and add sweet and sour sauce. Cook for another 3-5 minutes until sauce thickens and coats chicken.

  3. 3

    Cook Rice

    Slightly break up rice in bag and tear a small opening at the top of the bag. Microwave rice for 1 minute per bag. In a bowl combine hot rice, white miso, and 2 oz water. Mix together until full incorporated.

  4. 4

    Finish the Dish

    Plate the dish as pictured on front of card. Topping rice with chicken and veggies, green onion tops, and chopped peanuts.

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