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One-Pot Chicken Stir-Fry
with Udon Noodles
Easy Cleanup
-
Time35 min
-
Servings4
-
NutritionEst. 610 calories
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.
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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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