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.
Ingredients
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
Sriracha
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
Divide noodles, veggies and any remaining sauce from the pan between bowls.Top with sesame-peanut chicken. Drizzle remaining sriracha over top, if desired.
