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
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
Prepare the Ingredients
Stem shishito peppers and halve lengthwise.
Stem, seed, remove ribs, and cut red bell pepper into ½" dice.
Pat chicken breasts dry and, on a separate cutting board, slice each chicken breast lengthwise into ½" strips. Season with a pinch of salt and a pinch of pepper.
Heat Oil and Batter Chicken
Place a medium non-stick pan over medium heat and add canola oil.
While canola oil heats, add tempura, ¼ cup water, and a pinch of pepper in a mixing bowl and stir until a thin batter forms.
Add chicken strips to bowl and coat completely.
Cook the Chicken
Line a plate with a paper towel.
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, lay chicken strips in 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.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add shishito peppers and bell peppers to pan and stir occasionally until lightly charred, 5-7 minutes.
Add miso and stir constantly until incorporated, 1-2 minutes.
Finish the Dish
Plate dish as pictured on front of card, drizzling tonkatsu sauce over chicken. Bon appétit!
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