Meal Kit
Honey Dijon Chicken Tenders
with Sriracha fries
Prep & Cook Time: 40-50 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Wheat, Soy
- Protein-Packed
Chef
Sarah Thomsen
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
- 3 fl. oz. Canola Oil
- ⅓ cup Tempura Mix
- ½ cup Panko Breadcrumbs
- 1 fl. oz. Honey
- ¾ oz. Dijon Mustard
- ½ oz. Crispy Fried Onions
- 2 Green Onions
- ½ tsp. Sriracha Salt
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)
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Calories1060
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Carbohydrates91g
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Net Carbs86g
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Fat58g
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Protein43g
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Sodium1450mg
Recipe Steps
You Will Need
- Cooking Spray
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
- 2 Plates
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 antibiotic free chicken, follow same instructions.
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1 Roast the Fries
Cut potatoes into 1/4" fries and pat dry.
Place fries on prepared baking sheet and toss with 1 Tbsp. olive oil and a pinch of salt. Spread into a single layer.Roast in hot oven until lightly browned, 25-28 minutes, tossing once halfway through.Carefully remove from oven. Toss fries with Sriracha salt (to taste). Sheet and fries will be hot! Use a utensil.While fries roast, continue recipe. -
2 Prepare Ingredients and Make Sauce
Crush crispy onions.
Trim and thinly slice green onions.Combine honey and mustard in a mixing bowl. Set aside.Pat chicken dry. On a separate clean cutting board, cut into 3/4" strips. Season all over with a pinch of salt. -
3 Prepare the Chicken
Evenly spread panko on a plate.
Combine tempura mix and 1/4 cup water in another mixing bowl until a thin batter forms, like a pancake batter. If too thick, add water, 1 tsp. at a time, until desired consistency is reached.Transfer chicken pieces to tempura batter, coating each piece completely and evenly. Allow excess batter to drip off, and transfer chicken pieces to plate with panko. Flip pieces until coated entirely with panko, pressing gently to adhere. -
4 Cook the Chicken
Place a medium non-stick pan over medium heat and add canola oil. Heat oil, 3 minutes.
While oil heats, line another plate with a paper towel.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 tenders in hot oil and flip occasionally until crispy, golden-brown, and chicken reaches a minimum internal temperature of 165 degrees, 5-8 minutes.Remove from burner. Transfer chicken to towel-lined plate. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce, crispy onions, then green onions. Bon appétit!
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