Meal Kit

Crunchy Wonton Chicken and Spicy Gochujang Aioli

with sesame Brussels sprouts

Prep & Cook Time: 30-40 min.

Cook Within: 4 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 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

This meal is all about the 'jang: Gochujang is a popular Korean condiment that's gained popularity in the US over the last few years. It's both sweet and spicy, made of chili powder, rice, and soy, and fermented over years in traditional clay pots, placed on platforms out-of-doors. The 'jang in the aioli adds a delightful smoky spice to the chicken, with the crunchy wontons adding the crunch. Gochujang is here to stay, and after you try this meal, you'll see why.

In Your Box (serves 2)

  • Info
    1 tsp. Gochujang Red Pepper Paste
  • Info
    1½ fl. oz. Creamy Roasted Sesame Dressing
  • 1 tsp. Cornstarch
  • Info
    ½ oz. Wonton Strips
  • 12 oz. Brussels Sprouts
  • Info
    0.84 oz. Mayonnaise
  • 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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

Customize It Instructions

  • If using ahi tuna, follow same instructions as chicken in Steps 3 and 4, cooking until tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.

  • If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Add topping to flesh side. Follow same instructions as chicken in Step 4, cooking, skin side up first, until golden brown and salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using ribeye, follow same instructions as chicken in Steps 3 and 4, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.

  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. Set aside.

  2. 2

    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.

    If pan is dry, add additional water, 1 Tbsp. at a time, as needed.

    While Brussels sprouts cook, prepare chicken.

  3. 3

    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.

  4. 4

    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, 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.

    While chicken cooks, make aioli.

  5. 5

    Make Aioli and Finish Dish

    In another mixing bowl, combine mayonnaise, gochujang (taste first, gochujang is spicy!), 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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