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One-Pot Chicken Stir-Fry
with Udon Noodles
35 minWellness at Blue Apron
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4 Servings
- Est. 610 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.
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.
Get Cooking
fresh
ingredients
Title
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1⅛ lbs Chopped Chicken Breast
- 1 lb Fresh Udon Noodles (Previously Frozen)
- 10 oz Baby Bok Choy
- 2 stalks Celery
- 4 oz Sweet Peppers
- 2 Scallions
- 3 Tbsps Roasted Cashews
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¼ cup Sushi Sauce
- 1 1-Inch Piece Ginger
- 1 Tbsp Rice Vinegar
- ¼ cup Sweet Chili Sauce
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
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.
2
Cook the chicken:
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.
3
Make the sauce:
While the chicken cooks, in a medium bowl, whisk together the sushi sauce, sweet chili sauce, vinegar, and ½ cup of water.
4
Start the stir-fry:
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.
5
Finish the stir-fry:
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.
6
Serve your dish:
Serve the finished stir-fry garnished with the chopped cashews and sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients:
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.
2
Cook the chicken:
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.
3
Make the sauce:
While the chicken cooks, in a medium bowl, whisk together the sushi sauce, sweet chili sauce, vinegar, and ½ cup of water.
4
Start the stir-fry:
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.
5
Finish the stir-fry:
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.
6
Serve your dish:
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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