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Hoisin Chicken Sandwiches
with Carrot & Pepper Slaw
30 minWellness at Blue Apron
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4 Servings
- Est. 670 Cals/serving
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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
Title
-
1⅛ lbs Chopped Chicken Breast
- 4 Small Baguettes
- ½ lb Green Cabbage
- 6 oz Carrots
- ½ lb Sweet Peppers
- 4 Persian Cucumbers
- 2 Scallions
-
¼ cup Hoisin Sauce
- ¼ cup Mayonnaise
- 3 Tbsps Sweet Chili Sauce
- 1 Tbsp Sesame Oil
- 2 Tbsps Vegetarian Ponzu Sauce
-
1 tsp Kombu
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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