Meal Kit

Crispy Chicken Tenders with Sriracha Ketchup

with garlic and sesame broccoli

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Wheat

Calories Conscious
Carb Conscious
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

Adults don't get to have this kind of meal, right? This kind of thing ends up on your plate when you still gets toys to go along with it. But look; we've adult-ted this meal right up. It's tenders, not nuggets, and instead of fries, healthy broccoli, for bodies that are a bit past the age of immediate self-repair. And instead of just ketchup for dipping, we're giving you a Sriracha-ketchup, something you would not give the children. Adult meal for adults… or those of us who are still a kid at heart.

In Your Box (serves 2)

  • 2 tsp. Sriracha
  • 6 fl. oz. Canola Oil
  • ½ tsp. Multicolor Sesame Seeds
  • 2 Green Onions
  • 2 Garlic Cloves
  • 1.9 oz. Ketchup Cup
  • 12 oz. Broccoli Florets
  • Info
    ½ cup Panko Breadcrumbs
  • 13 oz. Boneless Skinless Chicken Breasts

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
    612
  • Carbohydrates
    32g
  • Fat
    35g
  • Protein
    45g
  • Sodium
    1528mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan
  • 1 Medium Non-Stick 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

Customize It Instructions

  • If using tilapia, follow same instructions as chicken in Steps 1 and 3, cutting into 1” strips and coating in panko. Fry until fish is golden all over and reaches minimum internal temperature, 3-4 minutes per side.

  • If using mahi-mahi, follow same instructions as chicken in Steps 1 and 3, cutting into 1” strips and coating in panko. Fry until fish is golden all over and reaches minimum internal temperature, 5-7 minutes.

  1. 1

    Prepare the Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Cut each breast into three evenly-sized strips, about 1" thick. Place panko in an even layer on a plate. Place chicken strips on panko, and flip until coated completely, pressing gently to adhere. Rest chicken, 10 minutes.
    While chicken rests, prepare ingredients.

  2. 2

    Prepare the Ingredients

    On a separate cutting board, trim and thinly slice green onions. Cut broccoli into bite-sized pieces. Mince garlic.

  3. 3

    Fry the Chicken Tenders

    Line a plate with a paper towel. Place a large non-stick pan over medium heat and add canola oil. Heat oil, 3 minutes. After 3 minutes, test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Working in batches if necessary, lay chicken strips in hot oil and flip occasionally until crispy, golden brown, and chicken reaches a minimum internal temperature of 165 degrees, 5-8 minutes. Remove chicken to towel-lined plate. Wipe pan clean and reserve.

  4. 4

    Cook the Broccoli

    Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add broccoli to hot pan and stir occasionally until tender, 5-7 minutes.
    Add half the garlic (reserve remaining for sauce), 2 Tbsp. water, ¼ tsp. salt, and a pinch of pepper and stir until combined. Remove from burner. While broccoli cooks, make Sriracha-ketchup.

  5. 5

    Make Sriracha-Ketchup and Finish Dish

    Place a medium non-stick pan over medium high heat. Add 1 tsp. olive oil and remaining garlic to hot pan. Cook until aromatic, 30-45 seconds. Stir in ketchup until combined. Remove from burner and stir in Sriracha, 1 tsp. water, and a pinch of salt. Plate dish as pictured on front of card, topping broccoli with sesame seeds and green onions. Serve Sriracha-ketchup on the side for dipping. Bon appétit!

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