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Seared Chicken & Hoisin Sauce
with Sesame-Sweet Chili Wonton Noodles
30 MIN
4 Servings
From the Test Kitchen
This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. Sweet and savory flavors abound in this easy, Asian-ispired meal thanks to delightfully chewy wonton noodles tossed with an umami-rich sauce of soy, sweet chili, sesame, and more––all topped with seared chicken drizzled with sweet hoisin sauce.
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NutritionPER SERVING
-
Calories600 Cals (est.)
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fresh
ingredients
Title
-
1½ lbs Chicken Tenders
-
¾ lb Fresh Wonton Noodles (Previously Frozen)
- 6 oz Carrots
- 2 Scallions
- ½ lb Sweet Peppers
- 2 Tbsps Soy Sauce
- 1 Tbsp Rice Vinegar
- 1 Tbsp Sesame Oil
- 1 Tbsp Honey
-
3 Tbsps Sweet Chili Sauce
- 1 tsp Black & White Sesame Seeds
- 2 Tbsps Vegetarian Ponzu Sauce
- 2 Tbsps Hoisin Sauce
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and grate the carrots on the large side of a box grater. Place in a large bowl; add the ponzu sauce. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a separate bowl, whisk together the honey (kneading the packet before opening), sesame oil, vinegar, sweet chili sauce, and half the soy sauce.
2
Cook the peppers:
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the quartered peppers and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Transfer to the bowl of marinated carrots. Wipe out the pan.
3
Cook the chicken:
Pat the chicken dry with paper towels; place in a medium bowl. Add the sesame seeds and remaining soy sauce; stir to coat. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken in an even layer. Cook 3 to 5 minutes per side, or until browned and cooked through.* Turn off the heat.
* An instant-read thermometer should register 165°F for chicken.
4
Cook the noodles:
While the chicken cooks, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Drain thoroughly.
5
Finish & serve your dish:
To the bowl of carrots and peppers, add the cooked noodles and sauce. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the cooked chicken over the finished noodles. Garnish with the hoisin sauce and sliced green tops of the scallions. Enjoy!
6
Make ahead modifications:
Prepare as directed, except rinse the cooked noodles under cold water after draining. Add the sliced green tops of the scallions to the finished noodles. Transfer the finished noodles and cooked chicken to separate airtight containers. Cool, uncovered, then cover and refrigerate. Refrigerate the hoisin sauce. Serve the finished noodles topped with the cooked chicken. Drizzle with the hoisin sauce. Enjoy!
1
Prepare the ingredients & make the sauce:
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and grate the carrots on the large side of a box grater. Place in a large bowl; add the ponzu sauce. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a separate bowl, whisk together the honey (kneading the packet before opening), sesame oil, vinegar, sweet chili sauce, and half the soy sauce.
2
Cook the peppers:
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the quartered peppers and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Transfer to the bowl of marinated carrots. Wipe out the pan.
3
Cook the chicken:
Pat the chicken dry with paper towels; place in a medium bowl. Add the sesame seeds and remaining soy sauce; stir to coat. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken in an even layer. Cook 3 to 5 minutes per side, or until browned and cooked through.* Turn off the heat.
* An instant-read thermometer should register 165°F for chicken.
4
Cook the noodles:
While the chicken cooks, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Drain thoroughly.
5
Finish & serve your dish:
To the bowl of carrots and peppers, add the cooked noodles and sauce. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the cooked chicken over the finished noodles. Garnish with the hoisin sauce and sliced green tops of the scallions. Enjoy!
6
Make ahead modifications:
Prepare as directed, except rinse the cooked noodles under cold water after draining. Add the sliced green tops of the scallions to the finished noodles. Transfer the finished noodles and cooked chicken to separate airtight containers. Cool, uncovered, then cover and refrigerate. Refrigerate the hoisin sauce. Serve the finished noodles topped with the cooked chicken. Drizzle with the hoisin sauce. Enjoy!
Tips from Home Chefs