Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

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.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Chrissy Teigen's Chinese Chicken Salad

with Crispy Wontons

Chrissy Teigen
  • Group Created with Sketch.
    Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 530 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

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, fresh wonton noodles are baked to golden perfection, then tossed with more tender noodles, chicken, and veggies in a sweet and savory sauce.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
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. Heat a medium pot of salted water to boiling on high. 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. 

Make the crispy noodles:
2 Make the crispy noodles:

Using your hands, carefully separate the noodles. Reserving half the noodles, place the remaining noodles on 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.

Make the dressing:
3 Make the dressing:

While the noodles bake, in a bowl, combine the vinegar, soy sauce, sesame oil, mustard, chopped shallot, and honey (kneading the packet before opening). Whisk until smooth.

Cook the chicken:
4 Cook the chicken:

While the noodles continue to bake, pat the chicken dry with paper towels; season with salt and pepper. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat.

Cook the reserved noodles:
5 Cook the reserved noodles:

While the chicken cooks, add the reserved noodles to the pot of boiling water. Cook 2 to 4 minutes, or until tender. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

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

Tips from Home Chefs

About Blue Apron

Ba hero

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:

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. Heat a medium pot of salted water to boiling on high. 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. Reserving half the noodles, place the remaining noodles on 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.

Make the crispy noodles:
Make the dressing:
3 Make the dressing:

While the noodles bake, in a bowl, combine the vinegar, soy sauce, sesame oil, mustard, chopped shallot, and honey (kneading the packet before opening). Whisk until smooth.

4 Cook the chicken:

While the noodles continue to bake, pat the chicken dry with paper towels; season with salt and pepper. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat.

Cook the chicken:
Cook the reserved noodles:
5 Cook the reserved noodles:

While the chicken cooks, add the reserved noodles to the pot of boiling water. Cook 2 to 4 minutes, or until tender. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process.

6 Make the salad & serve your dish:

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

Make the salad & serve your dish: