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
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 Pork
Place a large non-stick pan over medium-high heat.
Add 1 tsp. olive oil, ground pork, seasoning blend, and a pinch of salt and pepper to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
While pork cooks, prepare broccoli.
Cook the Vegetables
Tear any large broccoli pieces in half, if needed.
Add broccoli to hot pan and stir occasionally until bright green, 3-5 minutes.
Stir in 2 Tbsp. water and slaw mix. Cover, and cook until slaw mix is al dente, 3-4 minutes.
While vegetables cook, mince pickled ginger.
Trim and thinly slice green onions.
Add the Sauces
Stir sweet chili sauce, soy sauce, pickled ginger, ¼ tsp. salt, and ¼ tsp. pepper into hot pan until combined. If too thick, add water, 2 Tbsp. at a time, until desired consistency is reached.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing with green onions. Bon appétit!
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