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Chicken & Wonton Noodle Stir-Fry
with Carrots & Shishito Peppers
20 MIN
2
Servings
From the Test Kitchen
For this comforting stir-fry, we’re making a sweet and savory sauce to coat fresh wonton noodles, tender chicken, and crisp veggies—first cooked with our fragrant blend of sautéed aromatics for a boost of bright flavor.
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NutritionPER SERVING
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Calories850 Cals (est.)
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fresh
ingredients
Title
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10 oz Chopped Chicken Breast
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6 oz Fresh Wonton Noodles (Previously Frozen)
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6 oz Carrots
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3 Tbsps Soy Glaze
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3 Tbsps Sweet Chili Sauce
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⅓ cup Asian-Style Sautéed Aromatics
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2 Tbsps Black Bean Sauce
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2 Tbsps Rice Vinegar
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3 oz Shishito Peppers
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3 Tbsps Roasted Peanuts
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce
Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots and thinly slice into rounds. 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 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.
3
Cook the chicken, vegetables & sauce
Add the sliced carrots to the pan. 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. Add the cooked noodles to the pan of 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!
1
Prepare the ingredients & make the sauce
Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots and thinly slice into rounds. 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 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.
3
Cook the chicken, vegetables & sauce
Add the sliced carrots to the pan. 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. Add the cooked noodles to the pan of 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!
Tips from Home Chefs
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