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
Salty and sweet are classic buddies in the culinary world. Both flavors augment and complement each other in a way that has to be tasted to be described. Here, we take sugary caramel and the salty deepness of soy and mold them together to flavor this chicken with perfectly balanced flavor. Best friends forever.
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
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 salmon fillets, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 2, cooking, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
If using tuna, follow same instructions as chicken in Steps 1 and 2, cooking until tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.
If using NY strip steak, follow same instructions as chicken in Steps 1 and 2, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.
Prepare the Ingredients
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. Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ½" slices and coarsely chop leaves.
Cut broccoli into bite-sized pieces.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.
While chicken cooks, cook vegetables.
Cook the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli to hot pan and stir occasionally until lightly browned, 4-6 minutes.
Add garlic (if garlic-averse, use half), bok choy, 2 Tbsp. water, and garlic salt. Stir occasionally until broccoli and bok choy stems are tender and water has evaporated, 3-4 minutes.
If pan becomes completely dry, add additional water, 1 Tbsp. at a time. Remove from burner.
While vegetables cook, make glaze.
Make Glaze and Glaze Chicken
In a mixing bowl, combine cornstarch, ⅓ cup water, soy sauce, brown sugar, and sesame seeds until cornstarch is dissolved.
Return pan used to cook chicken to medium heat. Add soy sauce-brown sugar mixture to hot pan and bring to a boil.
Once boiling, immediately remove from burner. Stir in red pepper flakes (to taste).
Add chicken to pan and flip until coated.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with any remaining glaze. Bon appétit!
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