Chicken Breast Chow Mein-Style Noodles
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Chicken Breast Chow Mein-Style Noodles

Chicken Breast Chow Mein-Style Noodles

with Stir-Fried Veggies and Peanuts

Savoury with a touch of sweetness, this dish combines tender-crisp veggies with irresistibly slurp-able noodles! A final sprinkle of crunchy peanuts gives this dinner 10s across the board!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time8 minutes


serving amount

2 unit(s)

Chicken Breasts

200 g

Chow Mein Noodles

(Contains Wheat)

1 unit(s)

Shanghai Bok Choy

1 tbsp

Moo Shu Spice Blend

(Contains Soy, Sulphites, Wheat May contain Milk, Mustard, Tree nuts, Peanuts, Sesame)

¼ cup

Vegetarian Oyster Sauce

(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)

1 unit(s)


4 tbsp

Honey-Garlic Sauce

(Contains Soy May contain Crustaceans, Egg, Sesame, Milk, Wheat, Sulphites, Mustard, Fish, Tree nuts)

28 g

Peanuts, chopped

(Contains Peanuts)

Not included in your delivery

¼ tsp


0.13 tsp


0.13 tsp


1 tbsp



Nutrition Values

Calories820 kcal
Fat20 g
Saturated Fat3 g
Carbohydrate105 g
Sugar33 g
Dietary Fiber5 g
Protein54 g
Cholesterol130 mg
Sodium2250 mg
Trans Fat0 g
Potassium1100 mg
Calcium125 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Large Pot
Measuring Spoons
Measuring Cups


  • Peel, then cut carrot into 1/4-inch half-moons.
  • Cut bok choy into 1-inch pieces.
  • Pat chicken dry with paper towels, then cut into 1-inch pieces.
  • Sprinkle half the Moo Shu Spice Blend over chicken, then season with salt and pepper.
Toast peanuts
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add peanuts to the dry pan. Toast, stirring often, until golden, 2-3 min. (TIP: Keep your eye on peanuts so they don't burn!)
  • Transfer to a plate.
Cook chicken
  • Add 1 tbsp oil to the same pan, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches for 4 ppl, using 1 tbsp oil per batch.)
  • Cook, stirring occasionally, until golden and cooked through, 4-5 min.**
  • Transfer chicken to a plate.
  • Meanwhile, add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
Stir-fry veggies and chicken
  • Reduce heat of the same pan to medium, then add carrots. Cook, stirring often, 1-2 min.
  • Add bok choy. Cook, stirring often, until veggies are tender-crisp, 1-2 min.
  • Add chicken, vegetarian oyster sauce, honey-garlic sauce, 1/4 tsp (1/2 tsp) sugar, 2 tbsp (4 tbsp) water and remaining Moo Shu Spice Blend. Cook, stirring often, until sauce thickens, 2-3 min. Remove from heat.
Cook noodles
  • Meanwhile, add noodles to the boiling water. Cook uncovered, until tender, 1-2 min.
  • Drain noodles, then rinse under warm water.
  • Drain well, then return to the pot.
Finish and serve
  • Add half the peanuts and stir-fry mixture to the pot with noodles. Toss to combine.
  • Divide noodles between bowls.
  • Sprinkle remaining peanuts over top.

If you've opted to get chicken breasts, prep it in the same way as the chicken thigh.


Cook chicken breast it in the same way the recipe instructs you to cook the chicken thigh. Follow the rest of recipe as written.

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