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Sweet Chili Chicken with Teriyaki Noodles
air fryer optional
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Eggs, Wheat, Sesame, Soy
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Fiber RichOver 30g protein
Chef
Laura Alpern
This newly developed Home Chef First Taste meal has undergone extensive testing in our Home Chef R&D kitchen, and now it’s time to trial it with real-life customers like you. First Taste meals may utilize exciting new ingredients or techniques/equipment not commonly found in our recipes, so we value your feedback to ensure these new recipes work for you and taste delicious. We read each and every review—so let us know what you think!
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
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10 oz. Par Cooked Asian Noodles
- 6 oz. Shredded Red Cabbage
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3 oz. Teriyaki Sauce
- 3 oz. Matchstick Carrots
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1.32 oz. Mayonnaise
- 1 oz. Sweet Chili Sauce
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¼ cup Panko Breadcrumbs
- 2 Green Onions
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3 tsp. Multicolor Sesame Seeds
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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Calories990
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Carbohydrates117g
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Net Carbs110g
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Fat34g
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Protein52g
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Sodium2490mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Plate
- 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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If using mahi-mahi, pat dry. Skip pounding. Halve any larger pieces to match smaller pieces. Cook until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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If using salmon, pat dry. Skip pounding. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using trout, pat dry. Skip pounding. Add trout, skin-side up first, and cook until fish reaches a minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Combine panko and sesame seeds on a plate. Spread into an even layer.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat chicken dry. Cover with plastic wrap and use a heavy object to pound to an even 1/4" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.Uncover and season both sides with 1/4 tsp. salt and a pinch of pepper. Evenly top chicken with 1/3 the mayonnaise (reserve remaining for sweet chili mayonnaise).Place chicken, mayonnaise-side down, onto panko mixture, pressing gently to adhere to one side. -
2 Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add chicken to hot pan, panko-side down, and cook undisturbed until browned, 2-3 minutes.Lower heat to medium. Flip chicken, and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.Remove from burner.While chicken cooks, continue recipe.To use an air fryer, place chicken, panko-side up, in basket and gently spray with cooking spray. Air fry at 375 degrees until panko is crisp and chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes. -
3 Cook the Vegetables and Noodles
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add carrots to hot pan. Stir occasionally until tender and slightly browned, 4-6 minutes.
Add cabbage and white portions of green onions. Stir often until vegetables are tender, 2-3 minutes.Add noodles, teriyaki sauce, half the sweet chili sauce (reserve remaining for sweet chili mayonnaise), a pinch of salt and pepper, and 1/4 cup water. Stir often until noodles are heated through, 2-3 minutes.Remove from burner.While vegetables and noodles cook, continue recipe. -
4 Make Sweet Chili Mayonnaise and Finish Dish
In a mixing bowl, combine remaining mayonnaise and remaining sweet chili sauce. Set aside.
Plate dish as pictured on front of card, garnishing with green portions of green onions and sweet chili mayonnaise. Slice chicken, if desired. Bon appétit!
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