All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
Tonight, your dinner will have all the flavors: that distinctive garlic taste, the sweet, slight spice of chili sauce, and a salty punch of soy. (That's just the beginning: We're also giving you cilantro, lime, and honey to tantalize your taste buds.) This Asian-inspired meal checks off all the deliciousness boxes, bringing a calorie-conscious flavor bonanza to your weeknight.
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
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
Cook the Rice
Bring a small pot with rice, 11/2 cups water, and a pinch of salt to a boil over high heat. Cover, reduce heat to low, and cook until rice is tender, 18-20 minutes.
Remove from burner.While rice cooks, prepare ingredients.
Prepare the Ingredients
Remove any discolored outer leaves from bok choy. Trim ends and remove leaves. Cut stems into 1/4" slices and coarsely chop leaves.
Mince cilantro, leaves and stems.Mince garlic.Zest and halve lime. Quarter one half and juice remaining half.Pat shrimp dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.
Cook the Shrimp
Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.
Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.Transfer shrimp to a plate.Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to cook shrimp to medium-high heat. Add 1 tsp. olive oil and bok choy stems to hot pan. Stir often until stems just begin to soften, 6-8 minutes.
Add bok choy leaves, matchstick carrots, half the cilantro (reserve remaining for garnish), and half the garlic (reserve remaining for sauce). Stir constantly until leaves just begin to wilt, 30-60 seconds.Remove to a plate and season with 1/4 tsp. salt and a pinch of pepper.Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook vegetables to medium-high heat.
Add sweet chili sauce, honey, tamari soy sauce, remaining garlic, and 2 tsp. lime juice. Bring to a simmer and stir occasionally until reduced to a honey-like consistency, 2-4 minutes.Return shrimp and any accumulated juices to pan. Stir constantly until shrimp are coated in glaze.Remove from burner.Plate dish as pictured on front of card, garnishing with remaining cilantro and 1 tsp. lime zest. Squeeze lime wedges over meal to taste. Bon appétit!
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