Sticky Lemon Chicken and Jumbo Shrimp Chow Mein
with Bok Choy and Peppers
Juicy shrimp and tender chicken with a sticky glaze are a tasty addition to these chow mein noodles. You may never order takeout again!
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, 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: Egg, Gluten, Milk, Mustard, Sesame, Sulphites, Crustaceans, Fish, Wheat)
4 tbsp
Sweet Chili Sauce
(May contain traces of: Egg, Gluten, Tree nuts, Milk, Mustard, Sesame, Soy, Sulphites, Crustaceans, Fish, Wheat)
2 unit(s)
Green Onion
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Milk, Soy, Sulphites)
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
Utensils
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.
