Chicken & Wonton Noodle Stir-Fry With Carrots, Cabbage & Shishito Peppers

Chicken & Wonton Noodle Stir-Fry

With Carrots, Cabbage & Shishito Peppers

20 MIN
4 Servings
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From the Test Kitchen

In this dynamic stir-fry, we’re making a sweet and savory sauce to coat fresh wonton noodles, tender chicken, and crisp vegetables—first cooked with our fragrant blend of sautéed aromatics for a boost of bright flavor.
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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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fresh
ingredients
Chicken & Wonton Noodle Stir-Fry With Carrots, Cabbage & Shishito Peppers
Title
  • 18 oz Chopped Chicken Breast
  • ¾ lb Fresh Wonton Noodles (Previously Frozen)
  • 6 oz Carrots
  • ⅓ cup Soy Glaze
  • ¼ cup Sweet Chili Sauce
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 2 Tbsps Black Bean Sauce
  • 2 Tbsps Rice Vinegar
  • 6 oz Shishito Peppers
  • ½ lb Red Cabbage
  • 3 Tbsps Roasted Peanuts
time-saving
tips & techniques
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and thinly slice into rounds. Combine the sliced cabbage and sliced carrots in a bowl.Roughly chop the peanuts.Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.In a separate bowl, combine the soy glaze, black bean sauce, sweet chili sauce, vinegar, and 1/4 cup of water. 

Brown the chicken
2 Brown the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In a large, high-sided pan  (or pot), heat the sautéed  aromatics on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. 

Cook the chicken, vegetables & sauce
3 Cook the chicken, vegetables & sauce

To the pan, add the sliced  cabbage and carrots; season with salt and pepper. Cook,  stirring occasionally, 3 to  4 minutes, or until slightly  softened. Add the pepper pieces and sauce (carefully, as the liquid may splatter). Cook, stirring  frequently, 3 to 4 minutes, or until the vegetables are softened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the noodles & serve your dish
4 Cook the noodles & serve your dish

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the cooked chicken, vegetables, and sauce. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the chopped peanuts. Enjoy!

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Chicken & Wonton Noodle Stir-Fry

Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and thinly slice into rounds. Combine the sliced cabbage and sliced carrots in a bowl.Roughly chop the peanuts.Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.In a separate bowl, combine the soy glaze, black bean sauce, sweet chili sauce, vinegar, and 1/4 cup of water. 

2 Brown the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In a large, high-sided pan  (or pot), heat the sautéed  aromatics on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. 

Brown the chicken
Cook the chicken, vegetables & sauce
3 Cook the chicken, vegetables & sauce

To the pan, add the sliced  cabbage and carrots; season with salt and pepper. Cook,  stirring occasionally, 3 to  4 minutes, or until slightly  softened. Add the pepper pieces and sauce (carefully, as the liquid may splatter). Cook, stirring  frequently, 3 to 4 minutes, or until the vegetables are softened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

4 Cook the noodles & serve your dish

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the cooked chicken, vegetables, and sauce. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the chopped peanuts. Enjoy!

Cook the noodles & serve your dish
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