Chicken Chow Mein-Style Noodles
with Stir-Fried Veggies and Peanuts
Protein Plus (50 g protein or more) is based on a per-serving calculation of the recipe's protein amount.
Ingredients: Chicken tenders • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Carrots • Bok choy • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Honey garlic sauce (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Peanuts • Moo shu spice blend (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) (soy, wheat, sulphites).
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
310 g
Chicken Breast Tenders
200 g
Chow Mein Noodles
(Contains: Wheat May contain traces of: Egg, Gluten)
1 unit(s)
Shanghai Bok Choy
9 g
Moo Shu Spice Blend
(Contains: Wheat, Soy, Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame)
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May contain traces of: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Sulphites, Fish, Crustaceans, Wheat, Soy)
1 unit(s)
Carrot
4 tbsp
Honey-Garlic Sauce
(Contains: Soy May contain traces of: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Sulphites, Fish, Crustaceans, Wheat)
28 g
Peanuts, chopped
(Contains: Peanuts May contain traces of: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Sulphites, Soy)
Not included in your delivery
¼ tsp
Sugar*
0.06 tsp
Pepper*
0.13 tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Heat a large non-stick pan over medium-high.
- When hot, add peanuts to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- To the same pan, add 1 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches for 4 servings, using 1 tbsp oil per batch.)
- Cook for 4-5 min, stirring occasionally, until golden and cooked through.**
- Transfer chicken to a plate.
- Meanwhile, bring a large pot of salted water to a boil over high.
- Reduce heat of the pan to medium, then add carrots. Cook for 1-2 min, stirring often.
- Add bok choy. Cook for 1-2 min, stirring often, until veggies are tender-crisp.
- Add chicken, vegetarian oyster sauce, honey-garlic sauce, 1/4 tsp (1/2 tsp) sugar, 2 tbsp (4 tbsp) water and remaining Moo Shu Spice Blend. Cook for 2-3 min, stirring often, until sauce thickens. Remove from heat.
- Meanwhile, to the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
- Strain and rinse noodles with warm water.
- Return noodles to the pot and set aside.
- To the pot with noodles, add stir-fry mixture and half the peanuts. Toss to combine.
- Divide noodles between bowls.
- Sprinkle remaining peanuts over top.
