Meal Kit
Crispy Chicken Tenders with Sriracha Ketchup
with garlic and sesame broccoli
Prep & Cook Time: 40-50 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Wheat, Sesame
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Rachel Post
Adults don't get to have this kind of meal, right? This kind of thing ends up on your plate when you still gets toys to go along with it. But look; we've adult-ted this meal right up. It's tenders, not nuggets, and instead of fries, healthy broccoli, for bodies that are a bit past the age of immediate self-repair. And instead of just ketchup for dipping, we're giving you a Sriracha-ketchup, something you would not give the children. Adult meal for adults… or those of us who are still a kid at heart.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Broccoli Florets
- 6 fl. oz. Canola Oil
- 1.9 oz. Ketchup Cup
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½ cup Panko Breadcrumbs
- 2 Green Onions
- 2 tsp. Sriracha
- 2 Garlic Cloves
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½ 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) lObWBQ3V
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Calories660
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Carbohydrates36g
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Net Carbs29g
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Fat39g
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Protein46g
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Sodium1540mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Medium 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
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If using tilapia, follow same instructions as chicken in Steps 1 and 3, cutting into 1” strips and coating in panko. Fry until fish is golden all over and reaches minimum internal temperature, 3-4 minutes per side.
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If using mahi-mahi, follow same instructions as chicken in Steps 1 and 3, cutting into 1” strips and coating in panko. Fry until fish is golden all over and reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Cut each breast into three evenly-sized strips, about 1" thick.
Place panko in an even layer on a plate. Place chicken strips on panko, and flip until coated completely, pressing gently to adhere.Rest chicken, 10 minutes. While chicken rests, prepare ingredients. -
2 Prepare the Ingredients
On a separate cutting board, trim and thinly slice green onions.
Cut broccoli into bite-sized pieces.Mince garlic. -
3 Fry the Chicken Tenders
Line a plate with a paper towel. Place a large non-stick pan over medium heat and add canola oil. Heat oil, 3 minutes.
After 3 minutes, test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.Working in batches if necessary, lay chicken strips in hot oil and flip occasionally until crispy, golden brown, and chicken reaches a minimum internal temperature of 165 degrees, 5-8 minutes.Remove chicken to towel-lined plate. Wipe pan clean and reserve. -
4 Cook the Broccoli
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil.
Add broccoli to hot pan and stir occasionally until tender, 5-7 minutes. Add half the garlic (reserve remaining for sauce), 2 Tbsp. water, 1/4 tsp. salt, and a pinch of pepper and stir until combined. Remove from burner.While broccoli cooks, make Sriracha-ketchup. -
5 Make Sriracha-Ketchup and Finish Dish
Place a medium non-stick pan over medium high heat. Add 1 tsp. olive oil and remaining garlic to hot pan. Cook until aromatic, 30-45 seconds.
Stir in ketchup until combined. Remove from burner and stir in Sriracha, 1 tsp. water, and a pinch of salt.Plate dish as pictured on front of card, topping broccoli with sesame seeds and green onions. Serve Sriracha-ketchup on the side for dipping. Bon appétit!
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