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Chicken Teriyaki Sando
with sassy slaw and smashed potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Milk, Eggs, Wheat, Sesame, Soy
- Fiber-Rich
- Protein-Packed
Chef
Hannah Fenton
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
- 4 oz. Slaw Mix
- 2 Potato Rolls
- 2 fl. oz. Teriyaki Glaze
- 1 Jalapeno Pepper
- 1 fl. oz. Seasoned Rice Wine Vinegar
- 0.84 oz. Mayonnaise
- 2 Green Onions
- 1 tsp. Garlic Pepper
- 1 tsp. Multicolor Sesame Seeds
- ½ tsp. Umami Seasoning
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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Calories700
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Carbohydrates77g
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Net Carbs71g
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Fat22g
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Protein48g
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Sodium2480mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Microwave
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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1 Prepare the Potatoes
Place potatoes and 1 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until tender, 4-6 minutes.
Carefully remove from microwave and transfer potatoes to a clean, flat work surface. Wipe bowl clean and reserve.Using the flat side of an object, press down gently to smash each potato until 1/2" thick. Potatoes will be hot! Use caution.Place potatoes, in a single layer, on one half of prepared baking sheet. Massage 2 tsp. olive oil, garlic pepper, and a pinch of salt into potatoes. -
2 Roast the Potatoes and Chicken
Pat chicken dry. Season both sides with umami seasoning and a pinch of salt and pepper.
Place chicken on empty side of baking sheet and evenly top with half the teriyaki glaze (reserve remaining for sauce).Roast in hot oven until potatoes are browned and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.Carefully remove from oven.While potatoes and chicken roast, continue recipe. -
3 Assemble Slaw and Make Sauce
Trim and thinly slice green onions.
Stem jalapeño, seed, remove ribs, and slice into thin strips. Wash hands and cutting board after working with jalapeño.In reserved microwave-safe bowl, combine slaw mix, jalapeños (to taste), green onions, vinegar, 1/2 tsp. olive oil, sesame seeds, and a pinch of salt. Set aside.In a mixing bowl, combine remaining teriyaki glaze (using a new utensil, do not cross contaminate!) and mayonnaise. Set aside. -
4 Heat Rolls and Finish Dish
Heat rolls to your preference using a toaster or microwave.
Alternatively, place rolls directly on rack in hot oven, cut-side up. Toast until lightly browned, 3-4 minutes.Plate dish as pictured on front of card, topping bottom roll with sauce, chicken, slaw (to taste), then top roll. Bon appétit!
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