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Chicken Lo Mein
with Broccoli & Marinated Cucumbers
30 minWellness at Blue Apron
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4 Servings
- Est. 780 Cals/serving
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View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
This spin on a Chinese-American favorite highlights a flavorful sesame-based sauce that coats springy noodles and tender broccoli. It’s the perfect base for sweet chili-dressed chicken and slices of crisp cucumber.
fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
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1 lb Fresh Lo Mein Noodles (Previously Frozen)
- 1 lb Broccoli
- 2 Persian Cucumbers
- 2 Scallions
- 3 Tbsps Sweet Chili Sauce
- ¼ cup Hoisin Sauce
- 2 Tbsps Rice Vinegar
- 2 Tbsps Tahini
- 1 Tbsp Soy Sauce
- 2 Tbsps Sesame Oil
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Thinly slice the cucumbers into rounds. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the sliced white bottoms of the scallions, tahini, sesame oil, soy sauce, half the vinegar, half the hoisin sauce, and 2 tablespoons of water.
2
Marinate the cucumbers:
In a bowl, combine the sliced cucumbers and remaining vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
3
Cook the chicken:
STOVE: Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Cover with aluminum foil to keep warm.
GRILL: Pat the chicken dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill 7 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board. Cover with aluminum foil to keep warm.
4
Cook the broccoli & noodles:
Add the broccoli florets to the pot of boiling water and cook 2 minutes. Add the noodles to the pot, stirring gently to separate. Continue to cook, stirring occasionally, 2 to 4 minutes, or until the broccoli is bright green and the noodles are tender. Drain thoroughly and rinse under cold water to prevent the noodles from sticking. Return to the pot.
5
Finish the noodles:
Add the sauce to the pot of cooked noodles and broccoli; stir to thoroughly coat. Season with salt and pepper to taste.
6
Dress the chicken & serve your dish:
Slice the cooked chicken crosswise. Place in a bowl; add the sweet chili sauce and remaining hoisin sauce. Toss to thoroughly coat. Season with salt and pepper to taste. Serve the finished noodles topped with the dressed chicken and marinated cucumbers (including any liquid). Garnish with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & make the sauce:
If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Thinly slice the cucumbers into rounds. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the sliced white bottoms of the scallions, tahini, sesame oil, soy sauce, half the vinegar, half the hoisin sauce, and 2 tablespoons of water.
2
Marinate the cucumbers:
In a bowl, combine the sliced cucumbers and remaining vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
3
Cook the chicken:
STOVE: Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Cover with aluminum foil to keep warm.
GRILL: Pat the chicken dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill 7 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board. Cover with aluminum foil to keep warm.
4
Cook the broccoli & noodles:
Add the broccoli florets to the pot of boiling water and cook 2 minutes. Add the noodles to the pot, stirring gently to separate. Continue to cook, stirring occasionally, 2 to 4 minutes, or until the broccoli is bright green and the noodles are tender. Drain thoroughly and rinse under cold water to prevent the noodles from sticking. Return to the pot.
5
Finish the noodles:
Add the sauce to the pot of cooked noodles and broccoli; stir to thoroughly coat. Season with salt and pepper to taste.
6
Dress the chicken & serve your dish:
Slice the cooked chicken crosswise. Place in a bowl; add the sweet chili sauce and remaining hoisin sauce. Toss to thoroughly coat. Season with salt and pepper to taste. Serve the finished noodles topped with the dressed chicken and marinated cucumbers (including any liquid). Garnish with the sliced green tops of the scallions. Enjoy!
Tips from Home Chefs
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