Hoisin Chicken Sandwiches with Carrot & Pepper Slaw
Good to Make Ahead

Hoisin Chicken Sandwiches

with Carrot & Pepper Slaw

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. Umami flavors abound in these sandwiches––layered with tender bites of chicken coated in hoisin sauce (a Chinese condiment with a flavor similar to barbecue), marinated cabbage, and a swoosh of mayo.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare & toast the baguettes:
1 Prepare & toast the baguettes:

Halve the baguettes. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Working in two batches, add the halved baguettes, cut side down. Toast 4 to 5 minutes, or until browned. Flip and toast 2 to 3 minutes, or until lightly browned (if the pan seems dry, add a drizzle of olive oil between batches). Transfer to a work surface. Wipe out the pan. 

Prepare the ingedients & marinate the cabbage:
2 Prepare the ingedients & marinate the cabbage:

While the baguettes toast, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots and grate on the large side of a box grater. Cut off and discard the stems of the peppers; remove the cores. Quarter the peppers lengthwise, then halve crosswise. Large dice the cucumbers. Combine in a bowl; add the sliced green tops of the scallions. Cut out and discard the core of the cabbage; thinly slice the leaves. Place in a bowl. Add the sweet chili sauce and a drizzle of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the carrot-pepper slaw:
3 Make the carrot-pepper slaw:

While the cabbage marinates, to the bowl of prepared carrot-pepper mixture, add the ponzu sauce, sesame oil, kombu, and a drizzle of olive oil; season with salt and pepper. Stir to coat.

Cook & dress the chicken:
4 Cook & dress the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Transfer to a large bowl; add the hoisin sauce. Stir to thoroughly coat. Taste, then season with salt and pepper if desired.

Assemble the sandwiches & serve your dish:
5 Assemble the sandwiches & serve your dish:

Assemble the sandwiches using the toasted baguettes, mayonnaise, marinated cabbage, and dressed chicken. Serve the sandwiches with the carrot-pepper slaw on the side. Enjoy! 

Make ahead modifications:
6 Make ahead modifications:

Prepare as directed, except do not add the kombu to the carrot-pepper slaw in Step 3. Cool the sandwiches uncovered, then tightly wrap in foil and refrigerate. Place the carrot-pepper slaw in an airtight container, then cover and refrigerate. Set the kombu aside. Serve the sandwiches with the carrot-pepper slaw on the side. Garnish the slaw with the kombu. Enjoy!

Tips from Home Chefs

Prepare & toast the baguettes:
1 Prepare & toast the baguettes:

Halve the baguettes. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Working in two batches, add the halved baguettes, cut side down. Toast 4 to 5 minutes, or until browned. Flip and toast 2 to 3 minutes, or until lightly browned (if the pan seems dry, add a drizzle of olive oil between batches). Transfer to a work surface. Wipe out the pan. 

2 Prepare the ingedients & marinate the cabbage:

While the baguettes toast, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots and grate on the large side of a box grater. Cut off and discard the stems of the peppers; remove the cores. Quarter the peppers lengthwise, then halve crosswise. Large dice the cucumbers. Combine in a bowl; add the sliced green tops of the scallions. Cut out and discard the core of the cabbage; thinly slice the leaves. Place in a bowl. Add the sweet chili sauce and a drizzle of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Prepare the ingedients & marinate the cabbage:
Make the carrot-pepper slaw:
3 Make the carrot-pepper slaw:

While the cabbage marinates, to the bowl of prepared carrot-pepper mixture, add the ponzu sauce, sesame oil, kombu, and a drizzle of olive oil; season with salt and pepper. Stir to coat.

4 Cook & dress the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Transfer to a large bowl; add the hoisin sauce. Stir to thoroughly coat. Taste, then season with salt and pepper if desired.

Cook & dress the chicken:
Assemble the sandwiches & serve your dish:
5 Assemble the sandwiches & serve your dish:

Assemble the sandwiches using the toasted baguettes, mayonnaise, marinated cabbage, and dressed chicken. Serve the sandwiches with the carrot-pepper slaw on the side. Enjoy! 

6 Make ahead modifications:

Prepare as directed, except do not add the kombu to the carrot-pepper slaw in Step 3. Cool the sandwiches uncovered, then tightly wrap in foil and refrigerate. Place the carrot-pepper slaw in an airtight container, then cover and refrigerate. Set the kombu aside. Serve the sandwiches with the carrot-pepper slaw on the side. Garnish the slaw with the kombu. Enjoy!

Make ahead modifications:
Browse Steps
1 of 6