We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Chicken Lo Mein
with Broccoli & Marinated Cucumbers
30 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
4 Servings
- Est. 780 Cals/serving
-
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
-
4 Boneless, Skinless Chicken Breasts
-
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
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered