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Fill a large pot 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 in a bowl. In a separate bowl, combine the soy glaze, black bean sauce, sweet chili sauce, vinegar, and 1/4 cup of water.
Pat the chicken dry with paper towels; season with salt and pepper. In a large pan, 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. Add the sliced cabbage and carrots; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the peas and sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 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.
While the chicken and vegetables cook, 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.
To the pot of cooked noodles, add the cooked chicken, vegetables, and sauce. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Enjoy!
Fill a large pot 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 in a bowl. In a separate bowl, combine the soy glaze, black bean sauce, sweet chili sauce, vinegar, and 1/4 cup of water.
Pat the chicken dry with paper towels; season with salt and pepper. In a large pan, 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. Add the sliced cabbage and carrots; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the peas and sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 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.
While the chicken and vegetables cook, 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.
To the pot of cooked noodles, add the cooked chicken, vegetables, and sauce. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Enjoy!
Tips from Home Chefs