Meal Kit
Idiot-Proof Crispy Peanut Chicken Sandwich
with pickled cucumber ribbons and Sriracha mayo
Prep & Cook Time: 50-60 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs, Wheat, Peanuts, Soy
- Fiber-Rich
- Protein-Packed
Chef
Gordon Ramsay
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In Your Box (serves 2)
- 2 Sweet Potatoes
- 1 Cucumber
- 10 oz. Boneless Skinless Chicken Cutlet
- 2 Brioche Buns
- 1.76 oz. Mayonnaise
- ¼ cup Panko Breadcrumbs
- ½ fl. oz. Seasoned Rice Vinegar
- ½ oz. Roasted & Salted Peanuts
- 2 tsp. Sriracha
- ¼ oz. Cilantro
- 2 tsp. Umami Seasoning
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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Calories960
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Carbohydrates103g
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Net Carbs88g
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Fat40g
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Protein46g
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Sodium2090mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Baking Sheets
- 2 Mixing Bowls
- 1 Plate
- 1 Mallet
- 1 Peeler
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, pat dry. Add chicken to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Roast the Fries
Cut sweet potatoes into 1/2"-thick wedges and pat dry. Peel first, if desired.
Place fries on one prepared baking sheet and toss with 2 tsp. olive oil, half the umami seasoning (reserve remaining for chicken), and a pinch of salt and pepper. Spread into a single layer.Roast in hot oven, 25-30 minutes, flipping once halfway through.Carefully remove from oven.While fries roast, continue recipe. -
2 Prepare Ingredients and Make Aioli
In a mixing bowl, combine mayonnaise and Sriracha (to taste). Set aside.
Peel cucumber and, using peeler, shave into long ribbons, rotating and stopping when you reach seeds. Discard end.Tear cilantro (no need to stem).Crush or chop peanuts as finely as possible.Combine cucumbers in another mixing bowl with cilantro, vinegar, and a pinch of salt and pepper. Set aside. -
3 Prepare the Chicken
Pat chicken dry. Cover with plastic wrap and use a heavy object to pound to an even 1/2" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.
Season chicken with remaining umami seasoning, then coat one side of each cutlet evenly with 1 tsp. aioli (reserve remaining for serving).Combine panko and peanuts on a plate and spread into an even layer. Place chicken, aioli-side down, onto panko mixture, pressing gently to adhere to one side. -
4 Roast the Chicken
Add chicken to second prepared baking sheet, panko-side up. Spray with cooking spray.
Roast in hot oven until starting to brown, 6-8 minutes.Turn on broiler. Broil under hot broiler until panko is golden and crispy and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Don't text and broil! Keep an eye on oven as panko may burn easily under broiler. If fries are still roasting, move to a separate rack, furthest from broiler.Carefully remove from oven. -
5 Toast Buns and Finish Dish
Drizzle cut-sides of buns with 1 tsp. olive oil.
Place buns directly on oven rack, cut-sides up, and toast in hot oven until browned, 1-3 minutes.Carefully remove from oven.Spread remaining aioli (to taste) on both cut-sides of buns.Plate dish as pictured on front of card, topping bottom bun with chicken, pickled cucumbers, then top bun. Bon appétit!
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