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.
You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel, trim, and cut carrot into ¼" slices on an angle.
Combine ginger and panko in a mixing bowl.
Pat chicken breasts dry. Top with ginger-panko mixture, pressing gently to adhere.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add chicken breasts to hot pan, ginger-panko side down, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Transfer chicken to a plate and tent with foil.
While chicken cooks, prepare vegetables.
Cook the Vegetables
Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and edamame to hot pan. Stir often until lightly browned, 2-3 minutes.
Transfer edamame to a mixing bowl. Keep pan over medium-high heat.
Add 1 tsp. olive oil, carrot, ¼ tsp. salt, and a pinch of pepper to hot pan. Cover, and stir occasionally until carrots are tender, 5-7 minutes.
Remove from burner and stir in sesame seeds.
Make the Slaw
To bowl with edamame, add slaw mix, mayonnaise, and soy sauce. Thoroughly combine.
Finish the Dish
Plate dish as pictured on front of card, placing chicken on tonkatsu sauce. Bon appétit!
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