Chicken & Wonton Noodle Stir-Fry with Snow Peas, Carrots & Cabbage

Chicken & Wonton Noodle Stir-Fry

with Snow Peas, Carrots & Cabbage

20 MIN
4 Servings
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From the Test Kitchen

In this 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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  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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fresh
ingredients
Chicken & Wonton Noodle Stir-Fry with Snow Peas, Carrots & Cabbage
Title
  • 1⅛ lbs Chopped Chicken Breast
  • ¾ lb Fresh Wonton Noodles (Previously Frozen)
  • 4 oz Snow Peas
  • 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
  • ½ lb Red Cabbage
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. 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 frequently, 3 to 4 minutes, or until slightly softened. Add the snow 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 & 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 rinse under water to prevent sticking. 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. Enjoy!

Tips from Home Chefs

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. 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 frequently, 3 to 4 minutes, or until slightly softened. Add the snow 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.

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 rinse under water to prevent sticking. 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. Enjoy!

Cook the noodles & serve your dish
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