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Chow Mein-Style Chicken

Chow Mein-Style Chicken

with Mixed Veggies

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Move over Chinese takeout 'cause you got some heavy competition! This perfect combination of tender chicken pieces, springy noodles and crunchy veggies coated in a fragrant soy sauce will satisfy any craving for chow mein!

Tags:SpicyFamily FriendlyQuick
Allergens:Wheat/BléSoy/SojaSesame/Sésame

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Tenders

200 g

Chow Mein Noodles

(ContainsWheat/Blé)

113 g

Bok Choy, chopped

170 g

Coleslaw Cabbage Mix

4 tbsp

Vegetarian Oyster Sauce

(ContainsSoy/Soja)

2 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja)

2 tbsp

Sweet Chili Sauce

1 tbsp

Sesame Oil

(ContainsSesame/Sésame)

15 g

Ginger

2 unit

Green Onion

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories680 kcal
Fat17 g
Saturated Fat2.5 g
Carbohydrate82 g
Sugar20 g
Dietary Fiber4 g
Protein52 g
Cholesterol130 mg
Sodium2830 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
Utensilsarrow down iconarrow down icon
Large Bowl
Large Pot
Paper Towel
Measuring Cups
Measuring Spoons
Colander
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Add 10 cups hot water to a large pot. Cover and bring to a boil over high heat. While water comes to a boil, thinly slice 2 tbsp green onion tops (dbl for 4 ppl). Cut remaining green onions into 1-inch pieces. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Combine vegetarian oyster sauce, soy sauce, sweet chili sauce and 1/4 cup water (dbl for 4 ppl) in a large bowl.

2

Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min. Using a colander, drain noodles, then rinse under cold water, tossing to separate, until cool. Leave noodles in the colander to drain

3

Heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper. When hot, add half the sesame oil, then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 4-5 min.** Transfer chicken to the large bowl with sauce, then toss to coat.

4

Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), remaining sesame oil, green onion pieces and ginger. Cook, stirring constantly, until fragrant, 30 sec. Add coleslaw cabbage mix and bok choy. Season with salt and pepper. Cook, stirring often, until veggies soften slightly, 1-2 min.

5

Add chicken and sauce to the pan with veggies. Bring sauce to a simmer. Once simmering, cook, stirring occasionally, until sauce thickens slightly, 1-2 min. Add noodles. Season with pepper, to taste. Cook, tossing constantly, until noodles are warmed through and coated in sauce, 2-3 min.

6

Divide noodles between bowls. Sprinkle sliced green onions over top.