Meal Kit
Thai-Style Chicken and Peanut Sauce
with Sriracha, shishito peppers, and broccoli
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Peanuts, Soy
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- Keto-Friendly
- Gluten-Smart
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Broccoli Florets
- 6 oz. Shishito Peppers
- 1 oz. Sweet Chili Sauce
- 1 oz. Roasted & Salted Peanuts
- ¾ oz. Peanut Butter
- ⅖ fl. oz. Tamari Soy Sauce
- ⅓ oz. Butter
- 1 tsp. Sriracha
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.
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Nutrition (per serving)
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Calories580
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Carbohydrates25g
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Net Carbs17g
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Fat34g
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Protein46g
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Sodium1780mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
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
Customize It Instructions
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If using antibiotic free chicken, follow same instructions.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare Ingredients and Make Peanut Sauce
Stem shishito peppers. Cut lengthwise and seed, if desired.
Cut broccoli into bite-sized pieces.Coarsely crush peanuts.In a mixing bowl, combine sweet chili sauce, 1/4 cup water, peanut butter, and half the soy sauce (reserve remaining for vegetables). Set aside.Pat chicken dry and season both sides with a pinch of pepper and 1/4 tsp. salt. -
2 Roast the Vegetables
Place shishito peppers (to taste), broccoli, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper on prepared baking sheet. Massage oil and seasonings into vegetables. Spread into an even layer.
Roast in hot oven until vegetables are fork-tender, 14-16 minutes.Carefully remove from oven. Stir in plain butter until melted and combined. Sheet and vegetables will be hot! Use a utensil.While vegetables roast, continue recipe. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. -
4 Add the Sauce
Add peanut sauce to hot pan and bring to a simmer.
Once simmering, stir occasionally until sauce is slightly thickened and chicken is evenly coated, 2-4 minutes.Remove from burner.While sauce thickens, continue recipe. -
5 Finish Vegetables and Finish Dish
In another mixing bowl, combine remaining soy sauce, 2 tsp. olive oil, and Sriracha (to taste).
Transfer roasted vegetables to bowl with soy sauce mixture and stir until combined. Vegetables may be hot! Use caution.Plate dish as pictured on front of card, topping chicken with peanut sauce from pan, then crushed peanuts. Slice chicken, if desired. Bon appétit!
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