Panko-Crusted Chicken with Tonkatsu Sauce

with edamame slaw and sesame carrots

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

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 recipe cards and 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

In Your Box (serves 2)

  • Info
    3 oz. Edamame
  • Info
    2 Tbsp. Panko Breadcrumbs
  • Info
    ⅕ fl. oz. Tamari Soy Sauce
  • Info
    0.84 oz. Mayonnaise
  • 1 tsp. Multicolor Sesame Seeds
  • 8 oz. Carrot
  • 4 oz. Slaw Mix
  • 1 tsp. Chopped Ginger
  • Info
    2 fl. oz. Katsu Sauce
  • 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
    566
  • Carbohydrates
    33g
  • Fat
    36g
  • Protein
    45g
  • Sodium
    1708mg

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

  • 1

    Prepare the Ingredients

    Peel, trim, and cut carrot into ¼" slices on an angle. Combine ginger and panko in a mixing bowl. Pat chicken breasts dry. 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, prepare 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 a mixing bowl. Keep pan over medium-high heat. Add 1 tsp. olive oil, carrot, ¼ tsp. salt, and a pinch of pepper to hot pan. Cover, and stir occasionally until carrots are tender, 5-7 minutes. Remove from burner and stir in sesame seeds.

  • 4

    Make the Slaw

    To bowl with edamame, add slaw mix, mayonnaise, and soy sauce. Thoroughly combine.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, placing chicken on tonkatsu sauce. Bon appétit!

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