Chicken & Wonton Noodle Stir-Fry

with Spring Peas, Carrots, & Cabbage

30 MIN

4 Servings

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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).

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Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Chopped Chicken Breast
¾ lb Fresh Wonton Noodles (Previously Frozen)
1 lb Cabbage
2 Scallions
6 oz Carrots
4 oz Snow Peas
1 1-Inch Piece Ginger
⅓ cup Soy Glaze
2 Tbsps Tahini
1 Tbsp Red Wine Vinegar
¼ cup Sweet Chili Sauce
3 Tbsps Soy Marinade

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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!