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
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
Roast the Broccoli
Cut broccoli into bite-sized pieces.
Place broccoli on prepared baking sheet. Toss with 1 tsp. olive oil and Sriracha salt.
Spread into a single layer. Roast in hot oven until browned and fork-tender, 14-16 minutes.
While broccoli roasts, cook rice.
Cook the Rice
Bring a small pot with rice and 1½ cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and stir in soy sauce and roasted broccoli.
Prepare the Chicken
Line a plate with a paper towel.
Pat chicken dry, and season all over with a pinch of pepper.
Place a medium non-stick pan over medium heat and add 10 tsp. olive oil. Let heat, 5 minutes.
While oil heats, combine tempura mix and 2 Tbsp. water in a mixing bowl. Add additional water, 1 Tbsp. at a time, until a thick batter forms, like a pancake batter.
Cook the Chicken
Add chicken to bowl with batter and coat evenly.
Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Working in batches if necessary, add chicken to hot oil and flip occasionally until crispy, golden brown, and chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes.
Transfer cooked chicken to towel-lined plate. Wipe pan clean and reserve.
Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add pineapple to hot pan. Stir occasionally until slightly browned, 1-2 minutes.
Stir in sweet and sour sauce and bring to a simmer.
Once simmering, remove from burner.
Plate dish as pictured on front of card, topping rice with chicken and chicken with sauce. Garnish with red pepper flakes (to taste). Bon appétit!
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