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When tosssed with our savory and sweet soy-based sauce, delightfully chewy udon noodles blend in seamlessly with tender chicken and sautéed peppers and bok choy. It’s all complete with garnishes of scallions and crunchy cashews.
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Wash and dry the fresh produce. Thinly slice the celery. Peel and finely chop the ginger. Cut off and discard the stems of the peppers; remove and discard the cores. Quarter the peppers lengthwise, then halve crosswise. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root end of the bok choy; roughly chop. Roughly chop the cashews.
Pat the chicken dry with paper towels; season with salt and pepper. In a large pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 6 to 8 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a plate.
While the chicken cooks, in a medium bowl, whisk together the sushi sauce, sweet chili sauce, vinegar, and ½ cup of water.
Add 1 tablespoon of olive oil to the pot of reserved fond; heat on medium-high until hot. Add the sliced celery; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped ginger, sliced peppers, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the leaves are wilted.
Add the cooked chicken and sauce to the pot. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined. Add the noodles (carefully separating with your hands before adding) and cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and heated through. Turn off the heat; season with salt and pepper to taste.
Serve the finished stir-fry garnished with the chopped cashews and sliced green tops of the scallions. Enjoy!
Tips from Home Chefs
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