Protein Swap | Goodfood & Chef: Sweet Chili Chicken & Omelette Sandwich
with Ginger, Jalapeño & Portobello Mushrooms
Cooking time
35 minutes
Servings
2/4
Calories
830 /serving
Welcome to Goodfood & Chef! An opportunity for you to explore recipes with top Canadian talent, like Toronto’s Susur Lee, whose pioneering Southeast Asian and French fusion propelled him to celebrity status. Ginger in an omelette? That’s right, it’s tucked into a bun with pounded-thin, spiced chicken.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 2 Portobello mushrooms
- 1 Jalapeño pepper
- 450g Sweet potatoes
- 2 Scallions
- 20g Ginger
- 30ml Sweet chili sauce
- 2 Artisan hamburger buns
- 10g Ginger & Garlic spices (garlic, ground ginger, black pepper, kosher salt)
Contains: Barley • Eggs • Wheat
You will need:
Large pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Whisk
Medium pan (non-stick if possible)
2 or 4 Eggs
2 Sheet pans
Rubber spatula
Total Fat
24 g
Saturated Fat
5 g
Sodium
1340 mg
Total Carb
102 g
Sugars
23 g
Protein
51 g
Fibre
11 g
Preparation
Roast the sweet potato fries
- Preheat the oven to 450°F.
- Cut the sweet potatoes into fries.
- On a lined sheet pan, toss with a drizzle of oiland S&P.
- Roast, flipping halfway, 22 to 24 min., until browned and tender.
Prepare & cook the chicken
- Pat the chicken dry; halve horizontally without cutting all the way through.
- Open the chicken and place between 2 pieces of plastic wrap; lightly pound to an even thickness (about ½ inch or less); season with the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Add the chili sauce; toss to coat.
Mise en place
- Meanwhile, remove the stems from the mushrooms; finely chop the stems and caps.
- Peel and mince the ginger.
- Halve and core the jalapeño lengthwise; small-dice.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- In a medium bowl, whisk 2 eggs (double for 4 portions) until smooth; season with S&P.
Make the omelette
- In a medium pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the ginger and sauté, 30 sec. to 1 min., until fragrant.
- Add the mushrooms, jalapeño, white bottoms of the scallions and S&P.
- Sauté, 3 to 4 min., until softened.
- Using a rubber spatula, add the eggs and cook, stirring constantly, swirling the pan occasionally, 3 to 4 min., until the eggs are almost set.
- Without stirring, tip the pan until the eggs are fully set.
- Transfer to a cutting board.
Toast the buns
- Arrange the buns, cut-sides up, on a second sheet pan.
- Toast in the oven, 2 to 3 min., until golden brown.
Finish & serve
- Halve the omelette.
- Divide the bun bottoms between your plates.
- Top each bun bottom with the omelette, chicken and a bun top.
- Serve the sweet potato fries on the side and garnish with the green tops of scallions. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
