Express
Sheet Pan Bangkok-Style Chicken
with sesame carrots
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Wheat, Sesame, Soy
- Calorie-Conscious
- Protein-Packed
Chef
Jimmy Shay
If you’re in search of a meal with minimal clean-up, our Express Sheet Pan meals are perfect for you. These flavorful dishes are quick-cooking and just require one sheet pan. Yes, that’s right, just one. Dinner can be served for you and a loved one in no time, leaving the kitchen close to spot-less. One sheet, little time, lots of flavor.
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 8 oz. Cooked White Rice
- 8 oz. Carrot
- 2 fl. oz. Garlic Sesame Sauce
- ½ oz. Lightly Toasted Sesame Oil
- ½ oz. Brown Sugar
- ⅓ oz. Butter
- ¼ oz. Cilantro
- 1 tsp. Sambal
- ½ tsp. Garlic 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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Calories500
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Carbohydrates49g
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Net Carbs45g
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Fat17g
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Protein34g
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Sodium1800mg
Recipe Steps
You Will Need
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Microwave-Safe Bowls
- 1 Microwave
- 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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If using filets mignon or sirloin steaks, pat dry. Add steaks to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Start the Carrots
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Place carrots on prepared baking sheet. Toss with sesame oil, garlic salt, and a pinch of pepper. Spread into a single layer.Roast in hot oven, 10 minutes.While carrots roast, continue recipe. -
2 Prepare Ingredients and Add Chicken
Stem and mince cilantro.
In a microwave-safe bowl, combine sambal (to taste), garlic sesame sauce, brown sugar, and 2 tsp. cilantro (to taste; reserve remaining for garnish). Set aside.Pat chicken dry. Season both sides with 1/4 tsp. salt and a pinch of pepper.After 10 minutes, carefully remove sheet from oven and push carrots to one side. Sheet will be hot! Use a utensil.Place chicken on empty side of sheet and evenly top with 1 Tbsp. sauce mixture (use less if spice-averse; reserve remaining for garnish). -
3 Finish the Carrots and Chicken
Roast in hot oven until carrots are tender and chicken reaches a minimum internal temperature of 165 degrees, 13-18 minutes.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Carefully remove from oven and stir softened butter into carrots until combined. Sheet will be hot! Use a utensil.While carrots and chicken roast, continue recipe. -
4 Heat Sauce and Rice and Finish Dish
Cover remaining sauce mixture with a damp paper towel. Microwave covered until heated through, 30-60 seconds.
Carefully remove from microwave.Carefully massage rice in bag to break up any clumps and remove from packaging.Place rice in another microwave-safe bowl. Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.To serve, top chicken with remaining sauce mixture (to taste). Garnish with remaining cilantro. Bon appétit!
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