Oven-Ready

Spicy Korean Chicken with Rice and Mixed Vegetables

easy prep & pan included

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy

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 you!
A note about serious food allergies

Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you slaved over a hot stove for hours (we'll keep your secret.)

In Your Box (serves 2)

  • 8½ oz. Cooked Jasmine Rice
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    2 oz. Teriyaki Glaze
  • Info
    1 oz. Wonton Strips
  • Info
    1 tsp. Gochujang Red Pepper Paste
  • 8 oz. Vegetable Medley
  • Info
    0.406 fl. oz. Tamari Soy Sauce

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.

  • Nutrition (per serving)

  • Calories
    656
  • Carbohydrates
    74g
  • Fat
    18g
  • Protein
    47g
  • Sodium
    1649mg

Recipe Steps

Cooking Guidelines

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
  1. 1

    Prepare the Ingredients

    Preheat oven to 400 degrees. Remove lid and label, if necessary. Thoroughly rinse any fresh produce and pat dry. Carefully massage rice in bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds. Remove rice from packaging. Combine rice, 2 Tbsp. water, vegetable medley, soy sauce, and half the teriyaki glaze (reserve remaining for chicken) in provided tray. Push to one side and top with 1 Tbsp. olive oil.

  2. 2

    Add the Chicken

    Pat chicken dry. Add chicken to empty side of tray and top with gochujang (use less if spice-averse) and remaining teriyaki glaze.

  3. 3

    Bake the Dish

    Bake uncovered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes. Carefully remove from oven. Top chicken with wonton strips. Bon appétit!

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