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.
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
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.
Cut broccoli into bite-sized pieces, if necessary.
start the meal
Place slow cooker liner in slow cooker, if desired. If using an electric pressure cooker, fold top edges in before putting on lid.
Combine chicken, white portions of green onions, orange sauce, sriracha, ½ tsp. salt, and a pinch of pepper in slow cooker.
Turn slow cooker on to high heat. Cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 4 hours.
cook the rice and add the broccoli
After 3 ½ hours, stir broccoli into slow cooker.
Bring a medium pot with jasmine rice and 3 cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside.
finish the dish
Plate dish as pictured on front of card. Garnish with green onions, wontons, and sesame seeds. Bon appétit!
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