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
We love citrus in the Home Chef kitchen, but since we live in our lemon and lime comfort zone, it's not often we get to use the noble orange. Well, not often enough, we should say. In this meal, orange, garlic, and soy meld for the perfect sauce to coat these small seafood superstars. The sauce is also scrumptious on the fresh bok choy and toothsome carrots… a sauce this good deserves to be everywhere. Tip: Bok choy can retain some grit, even after washing. To completely clean, hold upside down in a bowl of water. Shake slightly to release the grit.
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
Customize It Instructions
If using 16 oz shrimp, follow same instructions as 8 oz shrimp, cooking in batches if needed.
If using jumbo shrimp, follow same instructions as regular shrimp, seasoning with 1/4 tsp. salt and a pinch of pepper.
If using chicken, pat dry and, on a separate cutting board, cut into 1/2" dice. Season with a pinch of salt and pepper, then toss with cornstarch in a mixing bowl. Follow same instruction as shrimp in Step 4, cooking over medium heat and stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
If using mahi-mahi, pat dry and, on a separate cutting board, cut into 1" pieces. Season with 1/4 tsp. salt and a pinch of pepper, then toss with cornstarch in a mixing bowl. Follow same instruction as shrimp in Step 4.
Cook the Rice
Bring a small pot with rice, 1½ cups water, and a pinch of salt to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner and fluff rice. Cover and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ¼" slices and coarsely chop leaves, keeping stems and leaves separate.
Pat shrimp dry. Place in a mixing bowl with cornstarch and gently combine until shrimp is coated.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add bok choy stems to hot pan and stir occasionally until lightly charred, 4-5 minutes.
Add matchstick carrots, white portions of green onions, bok choy leaves, ¼ tsp. salt, and ¼ tsp. pepper. Stir often until vegetables are tender, 1-2 minutes.
Transfer vegetables to a plate. Wipe pan clean and reserve.
Cook the Shrimp
Return pan used to cook vegetables to medium-high heat and add 2 tsp. olive oil.
Add shrimp to hot pan. Flip occasionally until crispy and shrimp reaches a minimum internal temperature of 145 degrees, 3-4 minutes.
Add garlic and cook until fragrant, 30 seconds.
Add vegetables to pan. Stir in orange sauce, soy sauce, and 1 Tbsp. water until vegetables and shrimp are coated. If too thick, add water 1 Tbsp. at a time, until desired consistency is reached.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, placing shrimp and vegetables on rice and garnishing with green portions of green onions and almonds. Bon appétit!
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