Meal Kit

Beijing Pulled Chicken Sandwich

with carrot and peanut slaw and roasted potato wedges

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Wheat, Peanuts, Sesame, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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)

  • 16 oz. Chicken Thighs (16 oz)
  • 1 Russet Potato
  • Info
    2 Buns
  • 1 Lime
  • 3 oz. Matchstick Carrots
  • 1 Persian Cucumber
  • Info
    1 oz. Honey Roasted Peanuts
  • Info
    1 Tbsp. Asian Ginger, Garlic, and Chile Rub
  • ¼ oz. Cilantro (.25 oz wt)
  • Info
    ½ fl. oz. Soy Sauce (.5 fl oz)
Contains: Sulfites
Food intolerance information

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

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Pan

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

    Prepare the Ingredients

    Cut potatoes into 1/4" wedges. Trim cucumber, halve lengthwise, then cut into matchsticks. Zest and halve lime. Quarter one half and juice remaining half. Stem cilantro and mince stems. Reserve leaves whole. Coarsely chop peanuts. Pat chicken thighs dry.

  2. 2

    Make the Potatoes

    Toss potatoes on prepared baking sheet with 2 tsp. olive oil. Spread into a single player and roast until browned and tender, 18-20 minutes. Toss with half the seasoning blend (reserve remaining for chicken) and cilantro stems. While potatoes roast, make slaw.

  3. 3

    Make the Slaw

    Toss carrots, cucumber, cilantro leaves, peanuts, and 1 Tbsp. lime juice, 2 tsp. olive oil, and 1/4 tsp. salt in a mixing bowl. Set aside to let flavors marry.

  4. 4

    Sear the Chicken

    Place a medium pan over medium-high heat. Add 2 tsp. olive oil and chicken thighs to hot pan. Cook until browned and chicken reaches a minimum internal minimum temperature of 165 degrees, 3-4 minutes per side. Remove from burner, cover, and rest 3 minutes.

  5. 5

    Shred Chicken and Warm Buns

    Shred chicken in pan and add soy sauce, 1 tsp. lime zest, and remaining seasoning blend. Stir until chicken is coated. Place buns directly on oven rack and toast until bread is warmed, 1-2 minutes.

  6. 6

    Finish the Dish

    Place shredded chicken on top of bottom bun. Top with slaw and top bun. Place sandwich on a plate, add potatoes on the side, and garnish with lime wedges.

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