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Sweet Chili Chicken Tenders

Sweet Chili Chicken Tenders

with Sweet Potato Wedges

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It's chicken finger night! Quick, oven-baked sweet potato fries are the obvious pairing for boneless chicken tossed in a crispy panko coating and smothered in sweet chili. Grab the wet naps because you're going to need them!

Tags:SpicyFamily Friendly
Allergens:Wheat/BléEgg/OeufMustard/MoutardeMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Tenders

4 tbsp

Sweet Chili Sauce

1 cup

Panko Breadcrumbs

(ContainsWheat/Blé)

340 g

Sweet Potato

170 g

Green Beans

1 tsp

Garlic Salt

60 mL

Plum Sauce

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

¼ tsp

Pepper*

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories910 kcal
Fat42 g
Saturated Fat12 g
Carbohydrate96 g
Sugar37 g
Dietary Fiber9 g
Protein47 g
Cholesterol165 mg
Sodium1300 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Medium Bowl
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

2

While sweet potatoes roast, pat chicken dry with paper towels, then cut each tender in half crosswise. Add chicken, garlic salt and mayo to a medium bowl. Toss to combine. Season with pepper. Sprinkle panko over top, then toss to coat.

3

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, flipping chicken halfway through, until chicken is cooked through and crisp, 16-18min.**

4

While chicken cooks, trim, then half green beans. Heat a large non-stick pan over medium-high heat. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 6-8 min. Add 2 tbsp butter (dbl for 4 ppl). Cook, stirring often, until butter melts, 1 min. Season with salt and pepper.

5

Stir together plum sauce and sweet chili sauce in a large bowl. Season with salt and pepper, then add cooked chicken. Toss to coat.

6

Divide chicken, fries and buttery green beans between plates.