Express
Vietnamese-Style Chicken Thigh Naanwiches
with red cabbage slaw
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat, Sesame, Soy
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Over 30g protein
Chef
Maija Barnes
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In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
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4 Mini Naan Flatbreads
- 3 oz. Shredded Red Cabbage
- 1 Persian Cucumber
- 1 Lime
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1½ fl. oz. Creamy Roasted Sesame Dressing
- ½ fl. oz. Honey
- ¼ oz. Cilantro
- 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) lObD51PV
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Calories660
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Carbohydrates66g
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Net Carbs62g
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Fat26g
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Protein38g
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Sodium1820mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
- 1 Plate
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Trim cucumber and thinly slice into rounds.
Stem and tear cilantro leaves.Halve lime. Cut one half into wedges and juice the other half.Pat chicken dry and season all over with Asian garlic, ginger & chile seasoning (use less if spice-averse) and 1/4 tsp. salt. Don't worry about trimming. Excess fat will render while cooking and add flavor.In a mixing bowl, combine honey and Sriracha (use less if spice-averse). Add chicken to bowl and stir until coated. Set aside. -
2 Toast the Flatbreads
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add flatbreads to hot pan and toast until lightly browned, 1-2 minutes per side.Transfer flatbreads to a plate. Keep pan over medium heat; no need to wipe clean. -
3 Cook the Chicken
Add 1 tsp. olive oil and chicken to hot pan.
Stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner.While chicken cooks, continue recipe. -
4 Make Slaw and Finish Dish
In another mixing bowl, combine cabbage, cucumbers, cilantro, 1 tsp. lime juice (to taste), a pinch of salt, and dressing. Set aside.
Plate dish as pictured on front of card, filling flatbreads with chicken, then slaw. Squeeze lime wedges over to taste. Bon appétit!
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