Meal Kit

Crispy Chicken Tenders with Sriracha Ketchup

with garlic and sesame broccoli

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Easy

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 recipe cards and 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)

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

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
  • 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
  1. 1

    Prepare the Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. On a separate cutting board, cut each breast into three evenly-sized strips, about 1" thick. Place panko evenly on a plate. Place chicken on panko, and roll until completely coated, pressing gently to adhere. Rest, 10 minutes.
    While chicken rests, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Trim and thinly slice green onions. Cut broccoli into bite-sized pieces. Mince garlic.

  3. 3

    Fry the Chicken Fingers

    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 2 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 broccoli is coated. Remove from burner. While broccoli cooks, make Sriracha ketchup.

  5. 5

    Make Sriracha-Ketchup and Finish Dish

    Place 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 ketchupuntil 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 side for dipping. Bon appétit!

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