HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet Chili Chicken Tenders
Sweet Chili Chicken Tenders

Sweet Chili Chicken Tenders

with Sweet Potato Fries and House Salad

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It's chicken finger night at Hello Fresh - oven-fried boneless chicken tossed in a crispy panko coating. Quick oven sweet potato fries are the obvious pairing for this pub night dinner. Grab the wet naps because you're going to need them!

Tags:Family Friendly

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

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Tenders

4 tbsp

Sweet Chili Sauce

1 cup

Panko Breadcrumbs


340 g

Sweet Potato

1 tbsp

White Wine Vinegar


113 g

Spring Mix

1 tsp

Garlic Salt

4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

2 unit

Green Onion

60 mL

Plum Sauce

170 g


Not included in your delivery

2 tbsp


¼ tsp


¼ tsp


1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories940 kcal
Fat42 g
Saturated Fat7 g
Carbohydrate101 g
Sugar39 g
Dietary Fiber10 g
Protein48 g
Cholesterol150 mg
Sodium1610 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Medium Bowl
Large Bowl
Box Grater
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch fries, then toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 24-26 min.


While sweet potatoes cook, pat chicken dry with paper towels, then cut each tender in half crosswise. Add chicken, garlic salt and 1 tbsp mayo (dbl for 4 ppl) to a medium bowl. Toss to combine. Season with pepper. Sprinkle panko over top, then toss to coat.


Arrange chicken in a single layer on another parchment-lined baking sheet. Drizzle over 1 tbsp oil (dbl for 4 ppl). Bake in the top of the oven, until chicken is cooked through and crisp, 16-20 min.**


While chicken cooks, peel, then grate the carrot. Thinly slice the green onions. Whisk together vinegar, green onions, remaining mayo and 1 tsp sugar (dbl for 4 ppl) in a large bowl. Season with salt and pepper.


Stir together plum sauce and sweet chili sauce in another large bowl. Season with salt and pepper. Add the cooked chicken. Toss to coat.


Add the spring mix and carrots to the large bowl with the green onion dressing. Season with salt and pepper, then toss to coat. Divide the chicken, fries and salad between plates.