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 Sesame Chicken Noodles

with Bok Choy

Chrissy Teigen
  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 970 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. These easy noodles get a punch of nutty sesame flavor—and a kick of heat—from a quick tahini and sambal sauce that brings together chicken, bok choy, and tender fettuccine.

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. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the root end of the bok choy; roughly chop. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. 

Cook & chop the chicken:
2 Cook & chop the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, roughly chop. 

Make the sauce:
3 Make the sauce:

While the chicken cooks, in a bowl, whisk together the tahini, soy sauce, vinegar, honey (kneading the packet before opening), half the sesame oil, and as much of the sambal oelek as you’d like,  depending on how spicy you’d like the dish to be. Season with salt and pepper. 

Cook & dress the noodles:
4 Cook & dress the noodles:

While the chicken continues to cook, add the noodles to the pot of boiling water; cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the noodle cooking water, drain thoroughly and return to the pot. Top with the remaining sesame oil; stir to coat.

Cook the bok choy:
5 Cook the bok choy:

To the pan of reserved fond, add the chopped bok choy and garlic and sliced white bottoms of the scallions (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until slightly softened. Turn off the heat. 

Finish the noodles & serve your dish:
6 Finish the noodles & serve your dish:

To the pot of dressed noodles, add the chopped chicken, cooked bok choy, sauce, and half the reserved noodle cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. If the noodles seem dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat and 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

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. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the root end of the bok choy; roughly chop. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. 

2 Cook & chop the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, roughly chop. 

Cook & chop the chicken:
Make the sauce:
3 Make the sauce:

While the chicken cooks, in a bowl, whisk together the tahini, soy sauce, vinegar, honey (kneading the packet before opening), half the sesame oil, and as much of the sambal oelek as you’d like,  depending on how spicy you’d like the dish to be. Season with salt and pepper. 

4 Cook & dress the noodles:

While the chicken continues to cook, add the noodles to the pot of boiling water; cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the noodle cooking water, drain thoroughly and return to the pot. Top with the remaining sesame oil; stir to coat.

Cook & dress the noodles:
Cook the bok choy:
5 Cook the bok choy:

To the pan of reserved fond, add the chopped bok choy and garlic and sliced white bottoms of the scallions (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until slightly softened. Turn off the heat. 

6 Finish the noodles & serve your dish:

To the pot of dressed noodles, add the chopped chicken, cooked bok choy, sauce, and half the reserved noodle cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. If the noodles seem dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat and 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: