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Chicken Tenders Chow Mein-Style Noodles
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Chicken Tenders Chow Mein-Style Noodles

Chicken Tenders Chow Mein-Style Noodles

with Stir-Fried Veggies and Peanuts

This stir-fry offers a perfect balance of flavours and textures. 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!

Tags:
Family Friendly
Quick Prep
Allergens:
Wheat
Soy
Sulphites
Peanuts

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

200 g

Chow Mein Noodles

(Contains Wheat)

113 g

Shanghai Bok Choy

1 tbsp

Moo Shu Spice Blend

(Contains Wheat, Soy)

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

4 tbsp

Vegetarian Oyster Sauce

(Contains Soy)

170 g

Carrot

4 tbsp

Honey-Garlic Sauce

(Contains Soy)

28 g

Peanuts, chopped

(Contains Peanuts)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories780 kcal
Fat12 g
Saturated Fat2 g
Carbohydrate116 g
Sugar36 g
Dietary Fiber6 g
Protein51 g
Cholesterol113 mg
Sodium2680 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

Paper Towel
Peeler
Large Non-Stick Pan
Large Pot
Measuring Cups
Measuring Spoons
Strainer

Instructions

Prep
1

Before starting, wash and dry all produce. 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
2

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
3

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.

Cook veggies and assemble stir-fry
4

Reduce heat to medium, then add carrots to the same pan. Cook, stirring often, until tender-crisp, 1-2 min. Add bok choy. Cook, stirring often, until veggies are tender-crisp, 1-2 min. Add chicken, soy sauce, vegetarian oyster sauce, honey-garlic sauce and remaining Moo Shu Spice Blend. Cook, stirring often, until sauce thickens, 2-3 min. Remove from heat.

Cook noodles
5

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 large pot.

Finish and serve
6

Add half the peanuts and stir-fry to the pot with noodles. Toss to combine. Divide chicken chow mien-style noodles between bowls. Sprinkle remaining peanuts over top.

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