Chicken Pancit-Style Stir-Fry
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Chicken Pancit-Style Stir-Fry

Chicken Pancit-Style Stir-Fry

with Peppers

This take on a classic Filipino noodle stir-fry comes together in minutes! Broiled chicken tenders are tossed into a hearty noodles, tender-crisp veggies coated with a salty-sweet sauce spiked with ginger and garlic. Satisfying and on the table in minutes!

Tags:
Quick
New
Allergens:
Wheat
Soy
Sulphites

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

Preparation Time20 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

340 g

Chicken Breast Tenders

170 g

Coleslaw Cabbage Mix

170 g

Spaghetti

(Contains Wheat)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Moo Shu Spice Blend

(Contains Soy, Wheat)

1 tsp

Chicken Stock Powder

(Contains Soy)

1 piece

Sweet Bell Pepper

1 piece

Green Onion

4 tbsp

Vegetarian Oyster Sauce

(Contains Soy)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

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Nutrition Values

Calories760 kcal
Fat20 g
Saturated Fat3.5 g
Carbohydrate91 g
Sugar19 g
Dietary Fiber8 g
Protein52 g
Cholesterol124 mg
Sodium2480 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.

Utensils

Baking Sheet
Paper Towel
Aluminum Foil
Measuring Spoons
Large Pot
Strainer
Measuring Cups
Whisk
Small Bowl
Large Non-Stick Pan

Instructions

Prep and cook chicken
1

Before starting, preheat the broiler to high.Wash and dry all produce. Pat chicken dry with paper towels.Toss chicken with 1 tbsp (2 tbsp) oil, then season all over with half the Moo Shu Spice Blend and 1 tsp (2 tsp) chicken stock powder on a foil-lined baking sheet. Season with pepper. Broil in the middle of the oven until cooked through, 10-12 min.**

Cook noodles
2

Meanwhile, add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return spaghetti to the same pot, off heat.

Prep
3

Core, then cut pepper into 1/4-inch pieces. Thinly slice green onions.Add vegetarian oyster sauce, soy sauce, remaining Moo Shu Spice Blend, 1/4 tsp (1/2 tsp) sugar, 1/4 cup (1/2 cup) water and 1/2 tsp (1 tsp) chicken stock powder to a small bowl. Whisk to combine.

Start stir-fry
4

Heat a large non-stick pan over high heat. When hot, add 1 tbsp (2 tbsp) oil. then peppers and coleslaw cabbage mix. Cook, stirring constantly, until tender-crisp, 2-4 min. Season with salt and pepper.

Finish stir-fry
5

Add oyster sauce mixture and noodles to the pan with veggies. Cook, stirring often, until sauce thickens slightly and coats noodles, 1 min. Season with pepper, to taste.

Finish and serve
6

Cut chicken into 1-inch pieces. Add to the pan and toss to combine. Divide noodles between bowls. Sprinkle green onions over top.

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