Meal Kit
Sweet Chili Chicken Sando
with slaw and fries
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Eggs, Wheat, Sesame, Soy
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Over 30g protein
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 2 Russet Potatoes
- 10 oz. Boneless Skinless Chicken Cutlet
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2 Brioche Buns
- 3 oz. Shredded Red Cabbage
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1½ fl. oz. Creamy Roasted Sesame Dressing
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½ cup Panko Breadcrumbs
- 1 oz. Strawberry Preserves
- 1 oz. Sweet Chili Sauce
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2 tsp. Black Garlic Seasoning
- ¼ tsp. Red Pepper Flakes
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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Calories1080
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Carbohydrates117g
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Net Carbs110g
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Fat49g
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Protein44g
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Sodium1900mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Mixing Bowls
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 2 Plates
- 1 Mallet
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. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Roast the Fries
Cut potatoes into 1/4"-thick fries and pat dry.
Place fries on prepared baking sheet and toss with 4 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into an even layer.Roast in hot oven until browned, 25-30 minutes, tossing once halfway through.Carefully remove from oven. Stir in half the black garlic seasoning (reserve remaining for chicken) until coated. Sheet and fries will be hot! Use a utensil.While fries roast, continue recipe. -
2 Prepare the Chicken
Place panko on a plate and spread into an even layer.
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.Evenly top both sides of chicken with half the dressing (reserve remaining for slaw). Transfer chicken to plate with panko and flip until coated on both sides, pressing gently to adhere.Season both sides with remaining black garlic seasoning. -
3 Cook the Chicken
Line another plate with a paper towel.
Place a large non-stick pan over medium heat and add 3 Tbsp. olive oil.Lay chicken away from you in hot oil and flip every 1-2 minutes until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.Remove from burner. Transfer chicken to towel-lined plate.While chicken cooks, continue recipe. -
4 Toast the Buns
Spray cut-sides of buns with cooking spray.
Place a medium non-stick pan over medium heat.Add buns, cut-side down, to hot pan. Toast until slightly browned, 1-2 minutes.Remove from burner.While buns toast, continue recipe. -
5 Make Slaw and Jelly and Finish Dish
In a mixing bowl, combine cabbage, remaining dressing, and a pinch of salt and pepper. Set aside.
In another mixing bowl, combine preserves, sweet chili sauce, and red pepper flakes (to taste). Set aside.Plate dish as pictured on front of card, topping bottom bun with chicken, slaw, jelly (to taste), then top bun. Bon appétit!
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