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Glazed Chicken & Peanut Noodles
with Cabbage & Green Beans
35 minWellness at Blue Apron
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4 Servings
- Est. 710 Cals/serving
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DownloadPlease 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.
The star of this dish is the umami-rich blend of soy sauce, creamy peanut butter spread, and sesame oil that we’re tossing together with tender lo mein and verdant veggies.
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fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
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1 lb Fresh Lo Mein Noodles (Previously Frozen)
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6 oz Green Beans
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½ lb Green Cabbage
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1 Tbsp Sesame Oil
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¼ cup Hoisin Sauce
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1 Tbsp Sambal Oelek
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2 Tbsps Smooth Peanut Butter Spread
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2 Tbsps Soy Sauce
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2 tsps Honey
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1 Tbsp Rice Vinegar
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2 Tbsps Vegetarian Ponzu Sauce
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1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
step-by-step
instructions
1
Prepare the ingredients & make the peanut sauce
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. Fill a large pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; medium dice the leaves. Cut off and discard any stem ends from the green beans; halve crosswise. In a bowl, whisk together the sesame oil, soy sauce, ponzu sauce, peanut butter spread, and 2 teaspoons of warm water.
2
Roast the chicken & cabbage
In a bowl, whisk together the hoisin sauce, vinegar, honey (kneading the packet before opening), 1 tablespoon of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. Transfer half the glaze to a bowl and set aside. Line a sheet pan with foil. Transfer the diced cabbage to the foil. Drizzle with olive oil. Toss to coat and arrange in an even layer on one side of the sheet pan. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan. Evenly coat with the remaining glaze. Roast 20 to 22 minutes, or until the cabbage is lightly browned and the chicken is cooked through.* Remove from the oven. Carefully transfer the roasted chicken to a cutting board.
*An instant-read thermometer should register 165°F.
3
Cook the green beans & noodles
Once the chicken and cabbage have roasted about 15 minutes, add the halved green beans to the pot of boiling water. Cook 2 minutes. Add the noodles to the pot, stirring gently to separate. Continue to cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.
4
Finish & serve your dish
To the pot of cooked green beans and noodles, add the roasted cabbage and peanut sauce; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Slice the roasted chicken crosswise. Serve the finished noodles topped with the sliced chicken and reserved glaze. Garnish with the togarashi. Enjoy!
1
Prepare the ingredients & make the peanut sauce
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. Fill a large pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; medium dice the leaves. Cut off and discard any stem ends from the green beans; halve crosswise. In a bowl, whisk together the sesame oil, soy sauce, ponzu sauce, peanut butter spread, and 2 teaspoons of warm water.
2
Roast the chicken & cabbage
In a bowl, whisk together the hoisin sauce, vinegar, honey (kneading the packet before opening), 1 tablespoon of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. Transfer half the glaze to a bowl and set aside. Line a sheet pan with foil. Transfer the diced cabbage to the foil. Drizzle with olive oil. Toss to coat and arrange in an even layer on one side of the sheet pan. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan. Evenly coat with the remaining glaze. Roast 20 to 22 minutes, or until the cabbage is lightly browned and the chicken is cooked through.* Remove from the oven. Carefully transfer the roasted chicken to a cutting board.
*An instant-read thermometer should register 165°F.
3
Cook the green beans & noodles
Once the chicken and cabbage have roasted about 15 minutes, add the halved green beans to the pot of boiling water. Cook 2 minutes. Add the noodles to the pot, stirring gently to separate. Continue to cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.
4
Finish & serve your dish
To the pot of cooked green beans and noodles, add the roasted cabbage and peanut sauce; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Slice the roasted chicken crosswise. Serve the finished noodles topped with the sliced chicken and reserved glaze. Garnish with the togarashi. Enjoy!
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