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Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the white bottoms of the scallions into 1-inch pieces; thinly slice the hollow green tops. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Thinly slice the mushrooms. Roughly chop the kimchi. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the sliced pepper, vinegar, and furikake; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate, large bowl, combine the sesame oil and honey (kneading the packet before opening).
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a separate medium pot, combine the smashed garlic cloves, white scallion pieces, soy sauce, half the bone broth, and 1 cup of water; heat to boiling on high. Once boiling, add the seasoned chicken. Cover the pot; reduce the heat to low and simmer 8 minutes. Carefully flip the chicken, then cover and continue to simmer 8 to 10 minutes, or until cooked through.* Transfer the poached chicken to the bowl of sesame-honey glaze. Discard the poaching liquid.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Drain and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to two serving bowls. Carefully wipe out the pot.
In the same pot used to cook the noodles, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Add the sautéed aromatics (carefully, as the liquid may splatter), remaining bone broth, soy glaze, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cook, stirring occasionally, 4 to 6 minutes, or until slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired.
Using two forks, shred the poached chicken; season with salt and pepper. Toss to coat. Divide the broth between the two bowls of cooked noodles. Top each bowl with the shredded chicken, chopped kimchi, and as much of the marinated pepper as you'd like, depending on how spicy you'd like the dish to be. Serve the finished noodles garnished with the sliced green tops of the scallions and crispy onions. Enjoy!
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the white bottoms of the scallions into 1-inch pieces; thinly slice the hollow green tops. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Thinly slice the mushrooms. Roughly chop the kimchi. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the sliced pepper, vinegar, and furikake; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate, large bowl, combine the sesame oil and honey (kneading the packet before opening).
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a separate medium pot, combine the smashed garlic cloves, white scallion pieces, soy sauce, half the bone broth, and 1 cup of water; heat to boiling on high. Once boiling, add the seasoned chicken. Cover the pot; reduce the heat to low and simmer 8 minutes. Carefully flip the chicken, then cover and continue to simmer 8 to 10 minutes, or until cooked through.* Transfer the poached chicken to the bowl of sesame-honey glaze. Discard the poaching liquid.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Drain and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to two serving bowls. Carefully wipe out the pot.
In the same pot used to cook the noodles, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Add the sautéed aromatics (carefully, as the liquid may splatter), remaining bone broth, soy glaze, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cook, stirring occasionally, 4 to 6 minutes, or until slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired.
Using two forks, shred the poached chicken; season with salt and pepper. Toss to coat. Divide the broth between the two bowls of cooked noodles. Top each bowl with the shredded chicken, chopped kimchi, and as much of the marinated pepper as you'd like, depending on how spicy you'd like the dish to be. Serve the finished noodles garnished with the sliced green tops of the scallions and crispy onions. Enjoy!
Tips from Home Chefs