Ponzu-Glazed Chicken Sandos
with Cucumber & Spicy Mayo
Check out this delicious, easy-to-make meal designed by our chefs to help you meet your nutrition goals. In just 10 minutes, you’ll be digging into succulent, flavorful ponzu-glazed chicken on a crusty baguette with crunchy cukes and a spicy gochujang mayo. With this light, quick lunch, you’ll have more time to get outside and play!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Mini Cucumber
2 unit
Demi-Baguette
(Contains Soy, Wheat)
12 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
8.6 ounce
Fully Cooked Chicken Breasts
1 teaspoon
Garlic Powder
2 tablespoon
Mayonnaise
(Contains Eggs)
½ ounce
Gochujang Sauce
(Contains Soy, Wheat)
Not included in your delivery
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce.
• Slice cucumbers into ¼-inch rounds and place in a small bowl; season with salt and pepper. Halve and toast baguettes.
• Pat chicken dry with paper towels; cut crosswise into 1-inch-thick strips. Season with garlic powder, salt, and pepper.
• Heat ponzu and 1 TBSP butter (2 TBSP for 4 servings) in a medium pan over medium-high heat, until butter is melted. Add chicken; cook until warmed through, 2-3 minutes per side. Remove from heat.
• Meanwhile, in a second small bowl, combine mayonnaise and gochujang.
• Spread cut sides of baguettes with spicy mayo. Add as many cucumber rounds as you like to bottom baguettes and top with glazed chicken. Close baguettes.
• Divide sandwiches between plates. Serve with any remaining cucumber rounds on the side.
