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
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
- 3 oz. Shredded Red Cabbage
- 1 Persian Cucumber
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) pOJdxdPy
You Will Need
- Olive Oil
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
Before You Cook
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.
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.
Prepare Cucumber and Make Slaw
Trim cucumber and slice into thin rounds.In a mixing bowl, combine cabbage and dressing. Set aside.
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.
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.
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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