Chili-Mango Chicken
with Curried Shrimp Noodles
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?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
285 g
Shrimp
(Contains: Shrimp)
200 g
Ramen Noodles
(Contains: Wheat May contain traces of: Egg, Gluten)
1 unit(s)
Sweet Bell Pepper
56 g
Carrot, julienned
2 unit(s)
Shanghai Bok Choy
4 tbsp
Mango Chutney
(May contain traces of: Egg, Gluten, Crustaceans, Mustard, Sesame, Soy, Sulphites, Tree nuts, Fish, Milk, Wheat)
1 tbsp
Chili-Garlic Sauce
(May contain traces of: Egg, Gluten, Crustaceans, Mustard, Sesame, Soy, Sulphites, Tree nuts, Fish, Milk, Wheat)
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May contain traces of: Egg, Gluten, Crustaceans, Mustard, Sesame, Soy, Sulphites, Tree nuts, Fish, Milk, Wheat)
9 g
Indian Spice Mix
(Contains: Mustard May contain traces of: Sesame, Soy, Sulphites, Tree nuts, Milk, Wheat, Peanuts)
9 g
Moo Shu Spice Blend
(Contains: Wheat, Soy, Sulphites May contain traces of: 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.
