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One-Pot Chicken Stir-Fry

with Udon Noodles

Easy Cleanup
  • Group Created with Sketch.
    25-35 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 610 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

With a sweet and savory boost from our sweet chili and soy sauce, udon noodles, chicken, and veggies come together in just one pot in this quick-cooking recipe.

One-Pot Chicken Stir-Fry with Udon Noodles
  • 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
  • ¼ cup Sushi Sauce
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Rice Vinegar
  • ¼ cup Sweet Chili Sauce

Tips from Home Chefs

About Blue Apron

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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
Prepare the ingredients:
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.

Cook the chicken:
Make the sauce:
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 the sliced celery to the pot of reserved fond; season with salt and pepper. (If the pot seems dry, add a drizzle of olive oil.) Cook on medium-high, 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.

Start the stir-fry:
Finish the stir-fry:
5 Finish the stir-fry:

Add the cooked chicken and sauce to the pot. Cook, stirring frequently, 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 heated through and thoroughly combined. Season with salt and pepper to taste.

6 Serve your dish:

Garnish the finished stir-fry with the chopped cashews and sliced green tops of the scallions. Enjoy!

Serve your dish: