Meal Kit

Chicken Teriyaki Sandwich

with roasted potatoes and sesame slaw

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk, Eggs, Wheat, 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

Get hip to the crisp here, a slightly different type than the hot sauce drenched kind, or the kind that comes to you with waffles for bread. This sandwich looks to the east, with crispy chicken, crunchy cucumbers, sesame slaw, and sweet teriyaki. Order this up, and you'll be hip to one more sandwich of the crisp.

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 8 oz. Yukon Potatoes
  • Info
    2 Brioche Buns
  • 3 oz. Shredded Red Cabbage
  • 1 Persian Cucumber
  • Info
    1½ fl. oz. Creamy Roasted Sesame Dressing
  • Info
    ½ cup Panko Breadcrumbs
  • Info
    1 fl. oz. Teriyaki Glaze
  • Info
    0.84 oz. 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

You Will Need

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

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

  • If using pork chops, follow same instructions as chicken in Steps 3 and 4, cooking until browned and pork reaches minimum internal temperature 3-4 minutes per side.

  1. 1

    Roast the Potatoes

    Quarter potatoes.

    Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Massage oil, salt, and pepper into potatoes.

    Spread into a single layer. Roast in hot oven until browned and tender, 20-25 minutes, tossing once halfway through.

    While potatoes roast, continue recipe.

  2. 2

    Prepare Cucumber and Make Slaw

    Trim cucumber and slice into thin rounds.

    In a mixing bowl, combine cabbage and dressing. Set aside.

  3. 3

    Prepare the Chicken

    Pat chicken dry.

    Cover chicken breasts with plastic wrap. You may also use a gallon bag for easier clean-up. Use a heavy object to pound to an even 1/8" thickness.

    Unwrap chicken. Place panko on a plate. Transfer chicken to plate with panko and flip until coated, pressing gently to adhere.

  4. 4

    Fry the Chicken

    Line a plate with a paper towel.

    Place a medium non-stick pan over medium heat and add 2 Tbsp. olive oil.

    Add chicken to hot pan. Cook undisturbed until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side.

    If pan is dry, add additional 1 tsp. olive oil at a time, as needed.

    Remove from burner. Transfer chicken to towel-lined plate. Reserve pan; no need to wipe clean.

  5. 5

    Toast Buns and Finish Dish

    Return pan used to fry chicken over medium-low heat.

    Add buns to hot, dry pan, cut side down. Toast until golden-brown, 1-2 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, topping bottom bun with mayonnaise, chicken, teriyaki glaze, cucumbers, slaw, and top bun. Bon appétit!

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