Chow Mein-Style Chicken
with Mixed Veggies
Move over, Chinese takeout, because you've got some heavy competition! This perfect combination of tender chicken pieces, springy noodles and crunchy veggies coated in a fragrant sauce will satisfy any craving for chow mein.
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
340 g
Chicken Breast Tenders
200 g
Chow Mein Noodles
(Contains: Wheat)
2 unit(s)
Shanghai Bok Choy
1 unit(s)
Sweet Bell Pepper
4 tbsp
Vegetarian Oyster Sauce
(Contains: Soy)
2 tbsp
Soy Sauce
(Contains: Wheat, Soy, Sulphites)
2 tbsp
Sweet Chili Sauce
1 tbsp
Sesame Oil
(Contains: Sesame)
15 g
Ginger
2 unit(s)
Green Onion
28 g
Cashews, chopped
(Contains: Peanuts, Cashews/Noix de cajou)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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 (4 tbsp) green onion tops.Cut remaining green onions into 1-inch pieces. Core, then cut pepper into 1/4-inch strips. Cut bok choy into 1-inch pieces. Peel, then mince or grate 1 tbsp (2 tbsp) ginger.Combine vegetarian oyster sauce, soy sauce, sweet chili sauce and 1/4 cup (1/2 cup) water in a large bowl.
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.
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 mixture, then toss to coat.
Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, remaining sesame oil, green onion pieces and ginger. Cook, stirring constantly, until fragrant, 30 sec. Add peppers and bok choy. Season with salt and pepper. Cook, stirring often, until veggies soften slightly, 1-2 min.
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, 2-3 min.
Divide noodles between bowls.Sprinkle sliced green onion tops and cashews over top.
