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
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 Ingredients and Make Sauce
Stem, seed, remove ribs, and cut red bell pepper into 1/2" dice.
Coarsely chop peanuts.Trim and thinly slice green onions, keeping white and green portions separate.In a mixing bowl, combine sweet and sour sauce, half the soy sauce (reserve remaining for rice), and red pepper flakes (to taste).Pat diced chicken dry, and season all over with garlic salt and a pinch of pepper.
Cook the Chicken
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat.
Add chicken and white portions of green onions to hot pan and cook undisturbed, 2 minutes.
Add the Vegetables
Add red bell pepper to hot pan. Stir occasionally until pepper starts to soften and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.
Stir in half the sauce (reserve remaining for garnish). Bring to a simmer.Once simmering, remove from burner. Transfer chicken-vegetable mixture to a bowl. Wipe pan clean and reserve.
Make the Rice
Return pan used to cook chicken and vegetables to low heat and add 1 tsp. olive oil. Add rice to hot pan and stir constantly until toasted, 1-2 minutes.
Add 2 3/4 cups water and remaining soy sauce. Bring to a simmer.Once simmering, cover with a tight-fitting lid and cook undisturbed until tender, 18-20 minutes.Uncover, and top with chicken-vegetable mixture and edamame. Cover again, and cook undisturbed until warmed through, 2-3 minutes.Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing with peanuts, green portions of green onions, and remaining sauce. 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.