Gochujang Chicken & Udon Stir-Fry with Bok Choy & Scallions

Gochujang Chicken & Udon Stir-Fry

with Bok Choy & Scallions

35 MIN
2 Servings
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  • with Chopped Chicken Breast
    includes 10 oz No Added Hormones, Antibiotic-Free Chopped Chicken Breast
  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork View recipe
  • with Chopped Chicken Breast

    From the Test Kitchen

    In this dish, we’re highlighting fresh, chewy udon noodles by tossing them with a spicy sauce of gochujang, honey, and black bean sauce that perfectly complements tender pieces of chicken and crisp bok choy.

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    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
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    ingredients
    Gochujang Chicken & Udon Stir-Fry with Bok Choy & Scallions
    Title
    • 10 oz Chopped Chicken Breast
    • ½ lb Fresh Udon Noodles (Previously Frozen)
    • 10 oz Baby Bok Choy
    • 2 Scallions
    • 2 cloves Garlic
    • 2 tsps Gochujang
    • 1 Piece Ginger
    • 2 Tbsps Black Bean Sauce
    • 1 Tbsp Honey
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Remove the noodles and honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, whisk together the honey (kneading the packet before opening), black bean sauce, 1/4 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

    Cook the chicken
    2 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons 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 lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the sauce & noodles
    3 Cook the sauce & noodles

    Using your hands, carefully separate the noodles. In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions, chopped ginger, bok choy stems, and chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the noodles and sauce to the pan. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the noodles are heated through and the sauce is slightly thickened.

    Finish & serve your dish
    4 Finish & serve your dish

    To the pan of cooked noodles and sauce, add the cooked chicken and chopped bok choy leaves. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the bok choy leaves are wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken and noodles garnished with the sliced green tops of the scallions. Enjoy!

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    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Remove the noodles and honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, whisk together the honey (kneading the packet before opening), black bean sauce, 1/4 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

    2 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons 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 lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the chicken
    Cook the sauce & noodles
    3 Cook the sauce & noodles

    Using your hands, carefully separate the noodles. In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions, chopped ginger, bok choy stems, and chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the noodles and sauce to the pan. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the noodles are heated through and the sauce is slightly thickened.

    4 Finish & serve your dish

    To the pan of cooked noodles and sauce, add the cooked chicken and chopped bok choy leaves. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the bok choy leaves are wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken and noodles garnished with the sliced green tops of the scallions. Enjoy!

    Finish & serve your dish
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