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Sesame-Peanut Chicken Breasts Chow Mein-Style Noodles
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Sesame-Peanut Chicken Breasts Chow Mein-Style Noodles

Sesame-Peanut Chicken Breasts Chow Mein-Style Noodles

with Snap Peas

This tasty pork chow mein-style dish checks all the boxes for the ultimate takeout fake-out meal! Crisp snap peas, sesame-spiked chicken and chewy chow mein noodles are all tossed in a savoury oyster-hoisin sauce!


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

Preparation Time20 minutes


serving amount

2 unit

Chicken Breasts

200 g

Chow Mein Noodles

(Contains Wheat)

4 tbsp

Vegetarian Oyster Sauce

(Contains Soy)

¼ cup

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

160 g

Sweet Bell Pepper

113 g

Sugar Snap Peas

56 g

Carrot, julienned

1 tbsp

Garlic Puree

1 tbsp

Sesame Seeds

(Contains Sesame)

56 g

Peanuts, chopped

(Contains Peanuts)

1 tbsp

Sesame Oil

(Contains Sesame)

2 tsp


Not included in your delivery

½ tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories920 kcal
Fat24 g
Saturated Fat3.5 g
Carbohydrate104 g
Sugar30 g
Dietary Fiber8 g
Protein60 g
Cholesterol124 mg
Sodium2010 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.


Large Bowl
Large Non-Stick Pan
Measuring Spoons
Large Pot
Measuring Cups


Cook sesame-peanut chicken

Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Pat chicken dry with paper towels. Cut chicken into 2-inch pieces. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add half the sesame oil, then chicken, peanuts and sesame seeds. Cook, stirring the chicken often, until cooked through 5-6 min.** Transfer chicken to a large bowl, then cover to keep warm.


Meanwhile, core, then cut pepper into 1/4-inch slices. Trim snap peas.

Start veggies

Heat the same pan (from step 1) over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then snap peas, carrots and peppers. Season with salt and pepper.Cook, stirring often, until tender, 4-5 min.

Finish veggies

Add hoisin sauce, garlic puree, vegetarian oyster sauce, half the sriracha and 2 tbsp (4 tbsp) water to the pan with veggies.Bring to a simmer. Cook, stirring often, until sauce thickens slightly, 1-2 min. Remove the pan from heat, then season with salt and pepper, to taste.

Cook noodles

Meanwhile, add noodles to the boiling water. Cook, stirring occasionally, until tender, 1-2 min. Drain noodles, then rinse under warm water. Return noodles to the same pot, off heat. Add remaining sesame oil, then gently toss to coat. Using a pair of scissors, make a few cuts in the pot to cut up noodles. Set aside.

Finish and serve

Divide noodles, veggies and any remaining sauce from the pan between bowls.Top with sesame-peanut chicken. Drizzle remaining sriracha over top, if desired.

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