Chicken & Wonton Noodle Stir-Fry

with Snow Peas, Carrots, & Cabbage

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    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
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In this easy, Asian-inspired recipe, we’re making a sweet and savory sauce to coat fresh wonton noodles, tender chicken, crisp snow peas, and crunchy carrots—first cooked with our fragrant blend of sautéed aromatics for a boost of bright flavor.

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Chicken & Wonton Noodle Stir-Fry with Snow Peas, Carrots, & Cabbage
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Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

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.

Cook the chicken & vegetables:
2 Cook the chicken & vegetables:

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.

Cook the noodles:
3 Cook the noodles:

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.

Finish & serve your dish:
4 Finish & serve your dish:

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!

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

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.

2 Cook the chicken & vegetables:

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.

Cook the chicken & vegetables:
Cook the noodles:
3 Cook the noodles:

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.

4 Finish & serve your dish:

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!

Finish & serve your dish: