Meal Kit

Crispy Wonton Chicken and Gochujang Aioli

with sesame Brussels sprouts

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Wheat, Soy

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)

  • Info
    1 fl. oz. Creamy Roasted Sesame Dressing
  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 tsp. Cornstarch
  • Info
    ½ oz. Wonton Strips
  • 12 oz. Brussels Sprouts
  • Info
    0.84 oz. Mayonnaise
  • Info
    1 tsp. Gochujang Red Pepper Paste

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
    557
  • Carbohydrates
    22g
  • Fat
    33g
  • Protein
    43g
  • Sodium
    1302mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 2 Mixing Bowls
  • 1 Large 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
  1. 1

    Prepare the Ingredients

    Finely crush wonton strips. Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). In a mixing bowl, combine cornstarch and 1 tsp. water until cornstarch dissolves.

  2. 2

    Prepare the Chicken

    Pat chicken dry, and season both sides with a pinch of salt and pepper. Spread cornstarch mixture evenly on one side of chicken, then top cornstarch mixture with crushed wontons, pressing gently to adhere.

  3. 3

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add chicken breasts to hot pan, wonton side down first, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Remove from burner. While chicken cooks, cook Brussels sprouts.

  4. 4

    Cook the Brussels Sprouts

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add Brussels sprouts, ¼ tsp. salt, and a pinch of pepper to hot pan and stir occasionally until browned, 5-7 minutes. Add 2 Tbsp. water and stir occasionally until tender, 5-7 minutes. While Brussels sprouts cook, make aioli.

  5. 5

    Make Aioli and Finish Dish

    In another mixing bowl, combine mayonnaise, gochujang (to taste), and a pinch of pepper. Plate dish as pictured on front of card, garnishing chicken with aioli and Brussels sprouts with dressing. Bon appetit!

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