Meal Kit
Teriyaki Chicken Cutlet Sandwich
with chile-spiced fries
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat, Soy
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Over 30g protein
Chef
Laura Alpern
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
- 1 Persian Cucumber
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1 fl. oz. Teriyaki Glaze
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0.42 oz. Mayonnaise
- 1 tsp. Sriracha
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
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) 9OzRdVO5
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Calories750
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Carbohydrates93g
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Net Carbs86g
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Fat23g
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Protein43g
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Sodium1940mg
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
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If using antibiotic free chicken breasts, 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" 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 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 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 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 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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