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General Tso Chicken Breast Sandwiches
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General Tso Chicken Breast Sandwiches

General Tso Chicken Breast Sandwiches

with Roasted Potato Rounds and Sriracha Mayo

The perennial favourite Chinese dish in sandwich form! Juicy chicken breasts are slathered with that sweet, tangy sauce we all know and love, and there's a sriracha mayo for dipping the roasted potato rounds into!

Quick Prep
Optional Spice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes


serving amount

2 unit

Chicken Breasts

¼ cup

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

1 tbsp

Soy Sauce

(Contains Soy, Wheat)

1 tbsp

Sesame Oil

(Contains Sesame)

1 tbsp

All-Purpose Flour

(Contains Wheat)

28 g

Baby Spinach

2 unit

Brioche Bun

(Contains Egg, Wheat)

460 g

Russet Potato

4 tbsp


(Contains Egg, Mustard)

1.5 tsp


Not included in your delivery

2 tbsp


2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories1210 kcal
Fat66 g
Saturated Fat15 g
Carbohydrate99 g
Sugar20 g
Dietary Fiber6 g
Protein58 g
Cholesterol190 mg
Sodium1250 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl


Roast potato rounds

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Heat Guide for Step 3 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 1 1/2 tsp spicy and 2 tsp extra-spicy! Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Cook chicken

While potato rounds roast, heat a large non-stick pan over medium heat. While the pan heats, pat chicken dry with paper towels. Add chicken and half the sesame oil to a large bowl. Season with salt and pepper, then toss to coat. Sprinkle flour over chicken, then toss to coat evenly. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cover and cook until golden-brown and cooked through, 5-7 min per side.**

Make sriracha mayo

While chicken cooks, add mayo and 1 1/2 tsp sriracha to a small bowl. (NOTE: Reference heat guide.) Season with salt and pepper, to taste, then stir to combine.

Toast buns and make General Tso sauce

Halve buns. Spread 2 tbsp softened butter (dbl for 4 ppl) onto cut sides of buns. Add buns directly to the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!) While buns toast, combine soy sauce, hoisin sauce and remaining sesame oil in another small bowl.

Glaze chicken

When chicken is done, remove the pan from heat. Spoon General Tso sauce over chicken. Flip until chicken is coated on both sides and sauce thickens slightly, 1-2 min.

Finish and serve

Spread some sriracha mayo on top buns. Arrange chicken on bottom buns, then drizzle any sauce from the pan over chicken and finish with spinach. Close with top buns. Divide sandwiches and potato rounds between plates. Serve remaining sriracha mayo alongside for dipping.