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

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
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

170 g

Green Beans

1 tsp

Garlic Salt

60 mL

Plum Sauce

2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

Not included in your delivery

2 tbsp


0.13 tsp


¼ tsp


2 tbsp

Unsalted Butter*

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
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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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.)


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.


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.**


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.


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


Divide chicken, fries and buttery green beans between plates.