Chili-Mango Chicken
with Curried Shrimp Noodles- Shrimp
- Wheat
- Soy
- Mustard
- Sulphites
- Milk
- May contain traces of allergens
- Egg
- Gluten
- Crustaceans
- Mustard
- Sesame
- Soy
- Sulphites
- Tree nuts
- Fish
- Milk
- Wheat
- Peanuts
Gently spiced with chili-garlic sauce, these juicy tender chicken breasts go hand in hand with golden fried curry scented noodles. Did we mention that this recipe doubles the protein by including shrimp?
Ingredients
2 unit(s)
Chicken Breasts
285 g
Shrimp
(Contains: Shrimp)
200 g
Ramen Noodles
(Contains: Wheat May be present: Egg, Gluten)
1 unit(s)
Sweet Bell Pepper
56 g
Carrot, julienned
2 unit(s)
Shanghai Bok Choy
4 tbsp
Mango Chutney
(May be present: Egg, Gluten, Crustaceans, Mustard, Sesame, Soy, Sulphites, Tree nuts, Fish, Milk, Wheat)
1 tbsp
Chili-Garlic Sauce
(May be present: Egg, Gluten, Crustaceans, Mustard, Sesame, Soy, Sulphites, Tree nuts, Fish, Milk, Wheat)
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May be present: Egg, Gluten, Crustaceans, Mustard, Sesame, Soy, Sulphites, Tree nuts, Fish, Milk, Wheat)
9 g
Indian Spice Mix
(Contains: Mustard May be present: Sesame, Soy, Sulphites, Tree nuts, Milk, Wheat, Peanuts)
9 g
Moo Shu Spice Blend
(Contains: Wheat, Soy, Sulphites May be present: Mustard, Sesame, Tree nuts, Milk, Peanuts)
2 unit(s)
Green Onion
Not included in your delivery
tbsp
Unsalted Butter*
(Contains: Milk)
tbsp
Oil*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 10 cups hot water to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Combine chili-garlic sauce and half the mango chutney in a small bowl.
- Pat chicken dry with paper towels. Season with salt, pepper and half the Moo Shu spice blend.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.
- Transfer chicken to a parchment-lined baking sheet. Spread chili-garlic mixture over chicken. Roast in the middle of the oven until chicken is cooked through, 10-12 min.**
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Split bok choy into quarters, keeping wedges intact.
- Cut green onion whites into 1-inch pieces. Thinly slice greens.
- Combine oyser sauce, Indian spice mix and remaining mango chutney in a medium bowl.
- Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min.
- Drain noodles, then rinse under warm water. Return noodles to the same pot, off heat. Add 2 tsp (4 tsp) oil, then gently toss to coat. Using a pair of scissors, make a few cuts in the pot to cut up noodles. Set aside.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Reheat the same pan over med-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Transfer shirmp to a plate.
- Rinse/ Wipe out pan.
- Reheat pan over med-high.
- When hot, add 1 tbsp (2 tbsp) oil, green onion whites, peppers, bok choy and carrots. Season with salt, pepper and remaining Moo Shu spice blend. Cook, stirring often until veggies are tender-crisp, 2-3 min.
- Add shrimp, sauce mixture and ___ cup water. Cook, stirring often until sauce is simmering, 1-2 min.
- Add noodles to pan / add sauce to pot with noodles. Season with salt and pepper? Stir to coat.
- Thinly slice chicken.
- Divide noodles between bowls/ plates. Top with chicken.
- Sprinkle remaining green onions over top.
