Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
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.
Chrissy Teigen's Sesame Chicken Noodles
with Bok Choy
30 MIN
2 Servings
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. 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-
NutritionPER SERVING
-
Calories970 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
- ½ lb Fettuccine Pasta
- 2 Scallions
- 10 oz Baby Bok Choy
- 2 cloves Garlic
- 2 Tbsps Sesame Oil
- 2 Tbsps Tahini
- 2 Tbsps Soy Sauce
- 2 Tbsps Red Wine Vinegar
- 1 Tbsp Honey
- 1 Tbsp Sambal Oelek
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs