Meal Kit
Ginger-Crusted Chicken with Tonkatsu Sauce
with edamame slaw and carrots
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Eggs, Wheat, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Jimmy Cababa
Ginger provides a unique pungent but sweet punch in the culinary world; there isn't anything like its unique flavor, floral and delightful. Here, it's mixed with crunchy panko and pan-seared to form a crust of flavor and texture. The sweet tonkatsu provides excellent contrast. Ginger's moment in the sun is your new favorite weeknight meal. Tip: To peel the carrot with less effort, lay it down on your cutting board and peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Carrot
- 4 oz. Slaw Mix
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3 oz. Edamame
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2 fl. oz. Tonkatsu Sauce
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1.26 oz. Mayonnaise
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2 Tbsp. Panko Breadcrumbs
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⅕ fl. oz. Tamari Soy Sauce
- 1 tsp. Minced Ginger
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) Gqnoe2OW
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Calories590
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Carbohydrates34g
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Net Carbs28g
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Fat30g
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Protein45g
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Sodium1750mg
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
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If using wild-caught salmon fillets, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions for coating and cooking as chicken in Step 2, placing salmon in hot pan, ginger-panko side down, and cooking until salmon reaches minimum internal temperature, 3-5 minutes per side.
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle.
Combine ginger and panko in a mixing bowl.Pat chicken breasts dry. Spread 1/3 the mayonnaise (reserve remaining for slaw) thinly and evenly on one side. Top with ginger-panko mixture, pressing gently to adhere. -
2 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add chicken breasts to hot pan, ginger-panko side down, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Transfer chicken to a plate and tent with foil.While chicken cooks, cook vegetables. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and edamame to hot pan. Stir often until lightly browned, 2-3 minutes.
Transfer edamame to another mixing bowl. Keep pan over medium-high heat.Add 1 tsp. olive oil, carrot, 1/4 tsp. salt, and a pinch of pepper to hot pan. Cover, and stir occasionally until carrot is tender, 5-7 minutes.If carrot browns too quickly, add 2 Tbsp. water to pan and keep cooking until tender.Remove from burner. -
4 Make the Slaw
Add slaw mix, remaining mayonnaise, and soy sauce to bowl with edamame. Stir to combine.
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5 Finish the Dish
Plate dish as pictured on front of card, placing chicken on tonkatsu sauce. Bon appétit!
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