Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Chicken & Wonton Noodle Stir-Fry
with Spring Peas, Carrots, & Cabbage
30 MIN
4 Servings
From the Test Kitchen
A bevy of crisp, quick-cooking vegetables— including one of our favorites, the season’s first peas—help this chicken stir-fry come together with ease. We’re tossing it all with a savory-sweet sauce that gets an irresistibly nutty lift from tahini (or sesame seed paste).
Get Cooking-
NutritionPER SERVING
-
Calories620 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the ginger. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and thinly slice on an angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
2
Brown the chicken:
Pat the chicken dry with paper towels. In a large pot (or high-sided pan), heat 1 tablespoon of olive oil on medium-high until hot. Add the chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.
3
Add the vegetables:
Add the chopped ginger and sliced cabbage, carrots, and white bottoms of the scallions (if the pot seems dry, add a drizzle of olive oil). Cook, stirring frequently, 5 to 6 minutes, or until slightly softened. Add the snow peas and cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the chicken is cooked through. Turn off the heat; season with salt and pepper to taste.
4
Cook the noodles:
While the vegetables and chicken cook, add the noodles to the pot of boiling water, stirring gently to separate. Cook 2 to 4 minutes, or until tender. Drain thoroughly.
5
Make the sauce:
While the noodles cook, in a medium bowl, whisk together the soy glaze, tahini, sweet chili sauce, vinegar, soy marinade, and 1/4 cup of water.
6
Finish the noodles & serve your dish:
To the pot of cooked chicken and vegetables, add the cooked noodles and sauce. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly coated and the sauce is slightly thickened. Turn off the heat. Season with salt and pepper to taste. Serve the finished noodles garnished with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients:
Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the ginger. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and thinly slice on an angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
2
Brown the chicken:
Pat the chicken dry with paper towels. In a large pot (or high-sided pan), heat 1 tablespoon of olive oil on medium-high until hot. Add the chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.
3
Add the vegetables:
Add the chopped ginger and sliced cabbage, carrots, and white bottoms of the scallions (if the pot seems dry, add a drizzle of olive oil). Cook, stirring frequently, 5 to 6 minutes, or until slightly softened. Add the snow peas and cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the chicken is cooked through. Turn off the heat; season with salt and pepper to taste.
4
Cook the noodles:
While the vegetables and chicken cook, add the noodles to the pot of boiling water, stirring gently to separate. Cook 2 to 4 minutes, or until tender. Drain thoroughly.
5
Make the sauce:
While the noodles cook, in a medium bowl, whisk together the soy glaze, tahini, sweet chili sauce, vinegar, soy marinade, and 1/4 cup of water.
6
Finish the noodles & serve your dish:
To the pot of cooked chicken and vegetables, add the cooked noodles and sauce. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly coated and the sauce is slightly thickened. Turn off the heat. Season with salt and pepper to taste. Serve the finished noodles garnished with the sliced green tops of the scallions. Enjoy!
Tips from Home Chefs