Meal Kit

Teriyaki Chicken Cutlet Sandwich

with chile-spiced fries

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Spicy

Cook Within: 5 days

Contains: Milk, Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Over 30g protein

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In Your Box (serves 2)

  • 2 Russet Potatoes
  • 10 oz. Boneless Skinless Chicken Cutlet
  • Info
    2 Brioche Buns
  • 3 oz. Shredded Red Cabbage
  • 1 Persian Cucumber
  • Info
    1 fl. oz. Teriyaki Glaze
  • Info
    0.42 oz. Mayonnaise
  • 1 tsp. Sriracha
  • 1 tsp. Asian Garlic, Ginger & Chile Seasoning
Contains: Sulfites
Food intolerance information

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
    750
  • Carbohydrates
    93g
  • Net Carbs
    86g
  • Fat
    23g
  • Protein
    43g
  • Sodium
    1940mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

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

  • If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  1. 1

    Roast the Fries

    Cut potatoes into 1/4" fries and pat dry.

    Place fries on prepared baking sheet and toss with 1 Tbsp. olive oil and a pinch of salt and pepper. Spread into a single layer.

    Roast in hot oven until lightly browned, 25-30 minutes, flipping once halfway through.

    Carefully remove from oven and season with Asian garlic, ginger & chile seasoning (to taste). Sheet will be hot! Use a utensil.

    While fries roast, continue recipe.

  2. 2

    Prepare the Ingredients

    Trim cucumber and thinly slice into rounds.

    Pat chicken dry and season both sides with a pinch of salt and pepper.

  3. 3

    Toast the Buns

    Place a large non-stick pan over medium heat. Add buns, cut-side down, to hot, dry pan. Toast until lightly browned, 1-2 minutes.

    Transfer buns to a plate and set aside. Keep pan over medium heat.

  4. 4

    Cook the Chicken

    Add 1 tsp. olive oil and chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.

    Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.

    Remove from burner. Add teriyaki glaze and quickly flip chicken until coated on both sides. Make sure pan is off heat to prevent glaze from burning.

  5. 5

    Make Slaw and Finish Dish

    In a mixing bowl, combine cabbage, mayonnaise, Sriracha (to taste), and a pinch of salt and pepper.

    Plate dish as pictured on front of card, topping bottom bun with chicken, extra sauce from pan, slaw (to taste), cucumbers, and top bun. Bon appétit!

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