Sweet Chili Chicken Tenders
with Sweet Potato Wedges
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Chicken Breast Tenders
4 tbsp
Sweet Chili Sauce
1 cup
Panko Breadcrumbs
(Contains: Wheat)
340 g
Sweet Potato
170 g
Green Beans
1 tsp
Garlic Salt
60 mL
Plum Sauce
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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.
