Soy-Marinated Chicken Tenders

with Japanese Sweet Potatoes & Sweet Chili Slaw

40 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan 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.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

These chicken tenders get their irresistible savoriness from a soy sauce marinade and an extra-crispy exterior from a coating of flour and cornstarch. The tenders and a side of roasted Japanese sweet potatoes—a magenta-skinned variety known for its sweet flavor and starchy texture—are even more delicious when dipped in hoisin-seasoned mayonnaise. (Chefs, the cabbage for your slaw may be red, or green and cone-shaped.)

See Plans

Nutrition

PER SERVING
Calories

770 Cals (est.)

View Full Nutrition

fresh

ingredients

8 Chicken Tenders
2 Scallions
1 lb Japanese Sweet Potatoes
½ lb Cabbage
3 Tbsps Sweet Chili Sauce
2 Tbsps Hoisin Sauce
2 Tbsps Rice Vinegar
2 Tbsps Soy Sauce
1 tsp Furikake
2 Tbsps Mayonnaise
⅓ cup Flour Blend (All-Purpose Flour & Cornstarch)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the sweet potatoes; halve lengthwise. Cut crosswise into ¼-inch-thick pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single layer. Roast 20 to 22 minutes, or until tender when pierced with a fork. Remove from the oven.

2 Marinate the chicken & prepare the ingredients:

While the sweet potatoes roast, pat the chicken dry with paper towels. Place in a large bowl; add the soy sauce. Turn to thoroughly coat. Set aside to marinate, turning occasionally, for at least 10 minutes. While the chicken marinates, wash and dry the remaining fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Place in a large bowl. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

3 Make the slaw:

While the sweet potatoes continue to roast, add the white bottoms of the scallions, sweet chili sauce, and vinegar to the bowl of cabbage. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Coat the chicken:

While the slaw marinates, place the flour blend on a plate. Working a few pieces at a time, remove the marinated chicken from the bowl of soy sauce (letting any excess drip off). Thoroughly coat the chicken in the flour blend (tapping off any excess). Transfer to a separate plate.

5 Cook the chicken:

While the slaw continues to marinate, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of the flour blend sizzles immediately when added to the pan, add the coated chicken. Cook 3 to 5 minutes per side, or until golden brown and cooked through. (If the pan seems dry, add a drizzle of olive oil before flipping.) Transfer to a paper towel-lined plate.

6 Make the sauce & plate your dish:

While the chicken cooks, in a bowl, combine the mayonnaise and up to half the hoisin sauce (you will have extra hoisin sauce). Season with salt and pepper to taste. Transfer the roasted sweet potatoes to a serving dish. Divide the cooked chicken and slaw between 2 dishes. Garnish with the green tops of the scallions. Garnish the chicken with the furikake. Serve with the sauce on the side. Enjoy!