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Chicken & Wonton Noodle Stir-Fry

with Spring Peas, Carrots, & Cabbage

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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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instructions
Prepare the ingredients:
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.

Brown the chicken:
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. 

Add the vegetables:
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. 

Cook the noodles:
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. 

Make the sauce:
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

Finish the noodles & serve your dish:
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

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
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. 

Brown the chicken:
Add the vegetables:
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. 

Cook the noodles:
Make the sauce:
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!

Finish the noodles & serve your dish: