Glazed Chicken & Peanut Noodles with Cabbage & Green Beans

Glazed Chicken & Peanut Noodles

with Cabbage & Green Beans

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

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.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
View Full Nutrition
Nutrition Label
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
Glazed Chicken & Peanut Noodles with Cabbage & Green Beans
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 lb Fresh Lo Mein Noodles (Previously Frozen)
  • 6 oz Green Beans
  • ½ lb Green Cabbage
  • 1 Tbsp Sesame Oil
  • ¼ cup Hoisin Sauce
  • 1 Tbsp Sambal Oelek
  • 2 Tbsps Smooth Peanut Butter Spread
  • 2 Tbsps Soy Sauce
  • 2 tsps Honey
  • 1 Tbsp Rice Vinegar
  • 2 Tbsps Vegetarian Ponzu Sauce
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the peanut sauce
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.

Roast the chicken & cabbage
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.

Cook the green beans & noodles
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.

Finish & serve your dish
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!

Tips from Home Chefs

About Blue Apron

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

Glazed Chicken & Peanut Noodles

Prepare the ingredients & make the peanut sauce
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.

Roast the chicken & cabbage
Cook the green beans & noodles
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!

Finish & serve your dish