Chrissy Teigen's Chinese Chicken Salad

with Crispy Wonton Noodles

35 MIN

2 Servings

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From the Test Kitchen

For six weeks, Blue Apron is thrilled to team up with Chrissy Teigen, author of the best-selling cookbook, Cravings, to bring you some of her favorite, insanely delicious recipes. To give this Chinese chicken salad its satisfying crunch, tender wonton noodles are baked to golden perfection, then scattered on top of irresistibly spicy-sweet dressed chicken and vegetables.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

View Full Nutrition

fresh

ingredients

¾ lb Boneless, Skinless Chicken Thighs
¾ lb Boneless, Skinless Chicken Thighs
6 oz Fresh Wonton Noodles (Previously Frozen)
½ lb Napa Cabbage
½ lb Cabbage
2 cloves Garlic
6 oz Carrots
2 Scallions
2 Tbsps Rice Vinegar
1 Tbsp Soy Sauce
1 Tbsp Sesame Oil
1 Tbsp Honey
1 Shallot
1 Tbsp Sambal Oelek

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel and finely chop the garlic. Cut out and discard the core of both cabbages; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Combine in a large bowl. Peel and finely chop the shallot to get 2 tablespoons (you may have extra). Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

2 Make the crispy noodles:

Using your hands, carefully separate the noodles. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer and bake, stirring halfway through, 8 to 10 minutes, or until golden brown and crispy. Remove from the oven and immediately season with salt.

3 Cook the chicken:

While the noodles bake, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

4 Make the sauce:

Add the chopped shallot and garlic and sliced white bottoms of the scallions to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil); season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter), soy sauce, sesame oil, honey (kneading the packet before opening), and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly reduced in volume. Turn off the heat and season with salt and pepper to taste.

5 Make the salad & serve your dish:

Slice the cooked chicken crosswise. To the bowl of prepared cabbage and carrots, add the sliced chicken and sauce; season with salt and pepper. Toss to thoroughly combine; season with salt and pepper to taste. Serve the finished salad topped with the crispy noodles and sliced green tops of the scallions. Enjoy!