Sweet Chili Chicken Tenders
with Sweet Potato Fries and House Salad
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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
4 tbsp
Sweet Chili Sauce
1 cup
Panko Breadcrumbs
(Contains Wheat)
340 g
Sweet Potato
1 tbsp
White Wine Vinegar
(Contains Sulphites)
113 g
Spring Mix
1 tsp
Garlic Salt
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 unit
Green Onion
60 mL
Plum Sauce
170 g
Carrot
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
1 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
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.
