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

Hoisin Chicken Sandwiches

with Carrot & Pepper Slaw

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 670 Cals/serving
  • View All
    Nutrition Label
    Download

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
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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: