Sticky Lemon Chicken and Jumbo Shrimp Chow Mein

Name: Sticky Lemon Chicken and Jumbo Shrimp Chow Mein with Bok Choy and Peppers
Total time: 40 min
Yield: 2
Cuisine: Chinese
Ingredients: 310 g Chicken Breast, Diced; 285 g Jumbo Shrimp; 200 g Chow Mein Noodles; 30 g Cream Sauce Spice Blend; 3 unit(s) Honey; 2 unit(s) Lemon; 4 tbsp Soy Sauce Mirin Blend; 4 tbsp Sweet Chili Sauce; 2 unit(s) Green Onion; 2 tbsp Ginger-Garlic Puree; 2 unit(s) Shanghai Bok Choy; 1 unit(s) Sweet Bell Pepper; 2 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Bok Choy and Peppers

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Juicy shrimp and tender chicken with a sticky glaze are a tasty addition to these chow mein noodles. You may never order takeout again!

Tags:

Family Friendly

•Quick

Allergens:

Shrimp

•Wheat

•Soy

The quantities provided above are averages only.

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

Preparation Time40 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

310 g

Chicken Breast, Diced

285 g

Jumbo Shrimp

(Contains: Shrimp)

200 g

Chow Mein Noodles

(Contains: Wheat May contain traces of: Egg, Gluten)

30 g

Cream Sauce Spice Blend

(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

3 unit(s)

Honey

2 unit(s)

Lemon

4 tbsp

Soy Sauce Mirin Blend

(Contains: Soy May contain traces of: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)

4 tbsp

Sweet Chili Sauce

(May contain traces of: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)

2 unit(s)

Green Onion

2 tbsp

Ginger-Garlic Puree

(May contain traces of: Soy, Sulphites, Milk)

2 unit(s)

Shanghai Bok Choy

1 unit(s)

Sweet Bell Pepper

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories880 kcal

Fat21 g

Saturated Fat3 g

Carbohydrate116 g

Sugar41 g

Dietary Fiber6 g

Protein55 g

Cholesterol170 mg

Sodium2570 mg

Trans Fat0 g

Potassium1200 mg

Calcium200 mg

Iron7 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

•Zester

•Small Bowl

•Strainer

•Large Bowl

•Large Non-Stick Pan

•Medium Bowl

•Colander

•Large Pot

•Measuring Spoons

Cooking Steps

Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
Zest, then juice half the lemon. Cut remaining lemon into wedges.
Core, then cut pepper into 1/4-inch slices.
Thinly slice green onions.
Add honey, lemon zest, half the soy sauce mirin blend, half the ginger-garlic puree, 1 tbsp (2 tbsp) lemon juice and 1/4 cup (1/2 cup) water to a small bowl. Stir to combine. [tester pls confirm lemon and water amt.]

Pat chicken dry with paper towels. Season with salt and pepper.
Add chicken and 2 tbsp (4 tbsp) Cream Sauce Spice Blend to a large bowl.Toss to coat. [tester please confirm this is enough to coat chicken and there is enough to thicken sauce.]

Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then chicken.
Cook for 1-2 min per side, flipping once, until golden-brown.
Reduce heat to medium. Add honey mixture .
Cook for 3-4 min, stirring occasionally, until sauce thickens slightly and chicken is cooked through.**
Season with salt and pepper, if you like.
Transfer to clean bowl. Keep warm.
Carefully wipe pan clean.

Meanwhile, to the boiling water, add noodles.
Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
Drain and rinse noodles with warm water.
Leave noodles in the colander to drain.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with pepper.
Return the same pan (from Step 3) to medium-high, then add 1 tbsp (2 tbsp) oil.
When hot, add shrimp. Cook for 3-4 min, stirring often, until shrimp is opaque and cooked through.**
Transfer to plate.

In same pan, add 1 tbsp (2 tbsp) oil then peppers and bok choy. Cook for 2-3 minutes until slightly softened.
Add remaining ginger-garlic puree. Cook for 1 min, stirring, until fragrant.
Add sweet chili sauce and remaining soy sauce mirin blend.
Bring to a simmer.
Once simmering, add noodles and shrimp. (NOTE: For 4 portions, transfer noodles, shrimp, veggie mixture and sauce to the large pot, then stir to coat.)

Add half the green onions to pan. Toss for 1 min, until noodles are warmed through and coated in sauce.
Divide noodles between bowls.
Top with chicken.
Sprinkle with remaining green onions.
Squeeze a lemon wedge over top, if you like.