Meal Kit
Teriyaki Chicken Cutlet
with sushi rice and sweet potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Eggs, Wheat, Soy
Chef
Rachel Post
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)
- 18 oz. Sweet Potato
- 10 oz. Boneless Skinless Chicken Cutlet
- ¾ cup Jasmine Rice
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2 fl. oz. Teriyaki Glaze
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0.84 oz. Mayonnaise
- ½ oz. Seasoned Rice Vinegar
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0.42 oz. Panko Breadcrumbs
- 1 tsp. Sambal
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) pOMedmOX
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Calories870
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Carbohydrates133g
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Net Carbs123g
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Fat18g
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Protein39g
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Sodium1770mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Large Non-Stick Pan
- 1 Baking Sheet
- 1 Small Pot
- 1 Mixing Bowl
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
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1 Roast the Sweet Potatoes
Peel and cut sweet potato into 1" dice.
Place sweet potatoes on prepared baking sheet and toss with 1 tsp. olive oil and 1/4 tsp. salt. Spread into a single layer.Roast in hot oven until tender and browned, 23-27 minutes, flipping once halfway through.While sweet potatoes roast, continue recipe. -
2 Cook the Rice
Bring a small pot with rice and 11/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Add vinegar and fluff rice with a fork. Cover to keep warm and set aside.While rice cooks, continue recipe. -
3 Prepare the Chicken
Pat chicken dry and season both sides with a pinch of pepper. Top one side evenly with half the mayonnaise (reserve remaining for spicy mayonnaise), then panko, pressing gently to adhere.
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4 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken, panko-side down first, to hot pan and cook undisturbed until lightly 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. -
5 Make Spicy Mayonnaise and Finish Dish
Combine remaining mayonnaise and sambal (to taste) in a mixing bowl.
Plate dish as pictured on front of card, topping rice with sweet potatoes and teriyaki glaze. Cut chicken into 1/2" slices, if desired, and top with spicy mayonnaise (to taste). Bon appétit!
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