Heat and sweet together in one, this meal is real crowd pleaser. Sweet chili sauce-basted chicken pair perfectly with jasmine rice and simply steamed broccoli.
Chef Irvin Benitez Paredez was born in Tlaxcala, Mexico. He started cooking at age 15, when his mother requested his help in a kitchen that she ran in Puebla. There he learned basic techniques, and drew inspiration from shared recipes and cookbooks. After three years, Irvin travelled to the U.S. to train further in cooking. Instead of formal training, he worked in a restaurant in Queens, washing dishes and assisting in the kitchen. Then, Irvin went after his dream. He went to Le Cirque and requested to be a prep cook in the kitchen. After four years of hard work, Christophe Bellanca saw his passion and skill, and made him one of six sous chefs on the line. His biggest influences are Daniel Boulud, Marc Murphy, John Delucie, and Michael Psilakis, as they all gave him opportunities to grow and learn in their kitchens. His favorite cuisines to cook are Mexican, French, Italian, and Japanese, and his top priority as a chef at CookUnity is the customer’s happiness.
Love the chicken flavor however using the heating time recommended was not enough for thoroughly cooked meat
Corliss · 03/22/23
Excellent. Cooked just right. Not too spicey.
Betty · 03/14/23
Amanda · 02/28/23
Taylor · 02/24/23
loved the meal
Corliss · 02/22/23
My go-to dinner meal
Marian · 02/22/23
Ursula · 02/21/23
Lori · 01/23/23
Alcohol, Broccoli, Chicken Legs Whole, Garlic, Ginger, Ground Black Pepper, Jasmine Rice, Kosher Salt, Lemon Grass, Orange Juice, Picked Red Chili, Salt, Scallions, Sesame Seeds, Soy Sauce, Soybeans, Sugar, Sweet Chili Sauce, Tamari, Vinegar, Water, Xantham Gum
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
Small batch meals crafted by top culinary talent. Delivered to your door each week.
Set your preferences
Let us know what you love to eat, then choose your meal plan –– from 4 to 16 meals per week.
Choose your meals
Our chefs are in constant creation mode. Every weekly menu boasts new craveable meals for you to order.
Heat and plate
Every meal comes with Chef heating instructions. Set the table, plate your meal, and savor the experience.
Choose something new every week or stick with your staples. We'll be in the kitchen cooking up your next mouth-watering meal.
Signature meals by Irvin, prepared in small batches and available to order directly to your door.