Meal Kit

Thai Chicken with Sriracha Cream Sauce

and ginger honey butternut squash

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Eggs, Soy

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Green Onion
  • 1 tsp. Asian Garlic and Ginger Seasoning
  • ½ fl. oz. Honey
  • 13 oz. Boneless Skinless Chicken Breasts
  • 2 Garlic Clove
  • 12 oz. Cubed Butternut Squash
  • 1 tsp. Sriracha
  • Info
    2 Tbsp. Mayonnaise

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Before You Cook

Cooking Guidelines

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
  1. 1


    Season chicken with ¼ tsp salt and pinch of pepper

  2. 2

    Roast Butternut Squash

    Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, a pinch of pepper, and seasoning packet. Massage oil and seasoning into squash. Spread into a single layer. Roast in hot oven until tender, 26-30 minutes.

    Remove from oven andvtoss with honey.

  3. 3

    Cook Chicken

    " Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side. Transfer chicken to the same baking sheet as the butternut squash. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. """

  4. 4

    Make Sauce

    Meanwhile, trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince garlic.

    In the same pan, add ¼ cup water, garli, and green onion bottoms. Bring to a simmer. Add mayo and sriracha, bring to a boil. Remove from heat.

  5. 5

    Finish The Dish

    Garnish with green onion tops.

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