Thai Chili–Glazed Chicken & Sweet Potatoes
Elevated Dinners, Impressively Easy
- Sesame
- Soy
- Wheat
- Eggs
- Milk
Our chefs are always working on ways to get you dinner faster, fresher, and tastier all the time. This addition to our Fast & Fresh lineup delivers seared chicken cutlets with a spicy-sweet chili glaze. On the side are buttery sweet potatoes sprinkled with crunchy sesame seeds and a colorful salad of mixed greens coated in a nutty sesame dressing with crisp sugar snap peas and sweet shredded carrots. Another sprinkle of sesame seeds and just like that, you’ve got another 15-minute winner dinner on your hands.
Ingredients
4 ounce
Shredded Carrots
2 ounce
Sweet Thai Chili Sauce
3 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
2 unit
Sweet Potato
1 tablespoon
Sesame Seeds
(Contains: Sesame)
4 tablespoon
Mayonnaise
(Contains: Eggs)
10 ounce
Chicken Cutlets
4 ounce
Mixed Greens
4 ounce
Sugar Snap Peas
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Pat chicken* dry; season with salt and pepper. • Drizzle oil in a hot large pan. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: While chicken cooks, move onto the next step!
• Wash and dry produce. • Cut sweet potatoes into ½-inch-thick half-moons (peel if desired). • Place sweet potatoes in a large microwave-safe bowl; season with salt and pepper. Add 2 TBSP butter (4 TBSP for 4) to bowl and cover with plastic wrap; microwave until tender and steaming, 6-7 minutes. Remove plastic wrap and stir to combine.
• While sweet potatoes cook, mix chili sauce and mayonnaise in a small bowl. Set aside until ready to serve.
• Trim and remove strings from snap peas. • In a second large bowl, toss mixed greens, snap peas, shredded carrots, and half the sesame seeds with as much sesame dressing as you like. • Serve chicken with sweet potatoes and salad. Garnish sweet potatoes and salad with as many remaining sesame seeds as you like. Top chicken with as much chili glaze as you like and serve with any remaining chili glaze on the side.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the sweet-and-spicy chili glaze on the chicken, while some found the overall dish a bit bland.
- Ease of prep: Customers loved how quick and easy this meal was to prepare, especially the microwaved sweet potatoes.
- Suggestions: Consider air frying or roasting the sweet potatoes for better texture; try sautéing the snap peas for added flavor.
- Portions: Some felt the salad portion was too large, while others mentioned not enough chicken for two people.
- Texture: A few found the microwaved sweet potatoes unevenly cooked; consider adjusting microwave time or oven roasting.
Reviews from our home cooks
Really liked that this delicious meal was so easy to prepare. Frequently, I add butter and brown sugar to my sweet potatoes and was pleased just some salt and pepper and butter was enough to make it taste really good. The chicken cooked up moist and the chili mayonnaise really added to the flavor. I really liked the salad as well and the dressing that was added to it. I wish I could find the salad dressing somewhere. I used it in another recipe a while back and it was so good. I would definitely prepare this again.
I underestimated this dinner. At first I thought "well this is plain" but I was pleasantly surprised with how much I enjoyed this. It really is "light and fresh" but very tasty and prep and cleanup was super easy.
Very fresh and filling. I toasted the sesame seeds and added toasted almond slivers to the salad. I also pounded the cutlets a little so they would cook more evenly. I also put the sweet potatoes in the air fryer after 5 minutes in the microwave.
This is an awesome meal, very easy to prepare and surprisingly filling. It's also very healthy. We will definitely have this again.
This actually is a 4 star meal for me with my own variations to it. First, I did make the chicken as instructed, then used the remaining oil for the next step. The lettuce in my bag was starting to turn, so I tossed it, and decided to stir fry the carrots and peas in the pan drippings from the chicken until tender crisp, then stirred in the salad dressing. I returned the chicken to the pan and threw in the sesame seeds to toast a bit. I also oven roasted the sweet potatoes instead of microwaving. The creaminess of the sweet potatoes goes wonderfully with the tang of the chicken and sauce, and the stir fried warm veggie salad was a perfect complement!
5/5 one of the best ever! (I baked the sweet potatoes for 30 min @425F...mixed with 2tbsp butter and a tsp of brown sugar)
Loved the way the sweet potatoes are cooked! Way healthier than mashing with brown sugar and butter!
This was new to us and very good. Loved the salad. And I would rather have sweet potatoes over any other potatoes.
I didn't like the Thai Chili Glaze and was glad I tested it before I put it on my chicken. But I did love the salad and yams. Lettuce was nice and fresh this time. Thank you.
The salad was so good. I'm going to be searching everywhere for the dressing that came with it.
