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
Ginger's great in soft drinks, in sushi, in her performance in Gilligan's Island, and she's great here with a slight augmentation; she's been pickled! Pickled ginger and sweet chili bring it together here for a lettuce cup of bursting flavor. (And, as always, that fantastic crunch texture.) Great ginger, great meal.
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
Prepare Ingredients and Pickle Carrots
Coarsely chop cabbage.
Coarsely chop peanuts.
Mince pickled ginger.
Separate leaves of lettuce for cups.
Peel and halve shallot. Slice thinly.
In a mixing bowl, thoroughly combine half the shallot (reserve remaining for vegetables), carrots, vinegar, and a pinch of salt until vegetables are coated. Set aside to pickle, at least 10 minutes.
While carrot pickles, cook chicken.
Cook the Chicken
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat.
Add ground chicken to hot pan. Break up meat until no pink remains and chicken reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
Stir in soy sauce until combined. Remove from burner and transfer chicken to a plate. Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to cook chicken to medium-high heat. Add 2 tsp. olive oil and remaining shallot to hot pan. Stir constantly until translucent and beginning to get tender, 1-2 minutes.
Add cabbage, ¼ tsp. salt, and ¼ tsp. pepper. Stir constantly until beginning to brown and get tender, but is still crisp, 3-4 minutes.
Remove from burner and transfer vegetables to a plate. Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook vegetables to medium-high heat. Add pickled ginger, sweet chili sauce, and ¼ cup water to hot pan and bring to a simmer.
Once simmering, stir occasionally until sauce thickens, 2-3 minutes.
Remove from burner.
Assemble Cups and Finish Dish
Place a lettuce cup on a clean work surface (or layer two cups for extra crunch and structural support). Fill lettuce cups equally with chicken, vegetables, and half the sauce (reserve remaining for dipping). Lettuce should make about six cups.
Stir pickled carrots to recombine.
Plate dish as pictured on front of card, topping cups with pickled carrots and peanuts. Bon appétit!
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