Meal Kit
Crispy Wonton Chicken and Gochujang Aioli
with sesame Brussels sprouts
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Eggs, Wheat, Sesame, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Brussels Sprouts
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1 fl. oz. Creamy Roasted Sesame Dressing
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0.84 oz. Mayonnaise
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½ oz. Wonton Strips
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1 tsp. Gochujang Red Pepper Paste
- 1 tsp. Cornstarch
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.
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Nutrition (per serving) pq1YRoq5
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Calories550
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Carbohydrates23g
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Net Carbs18g
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Fat32g
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Protein43g
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Sodium1320mg
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
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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. Set aside. -
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 with crushed wontons, pressing gently to adhere. -
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 from burner. Remove chicken to a plate and tent with foil.While chicken cooks, cook Brussels sprouts. -
4 Cook the Brussels Sprouts
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add Brussels sprouts, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until browned, 5-7 minutes.Add 2 Tbsp. water, then stir occasionally until tender, 5-7 minutes.While Brussels sprouts cook, make aioli. -
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 appétit!
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