Sesame Chicken Stir-Fry with Soba Noodles & Cauliflower

Sesame Chicken Stir-Fry

with Soba Noodles & Cauliflower

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 560 Cals/serving

This recipe puts a gourmet spin on a Chinese takeout classic. We’re making our sesame chicken stir-fry with an authentic, flavorful sauce of sesame oil, rice vinegar and soy glaze. And for a unique addition, we’re serving it with Japanese soba (or buckwheat) noodles, which are wonderfully nutty in flavor. For seasonal flair, we’re also mixing in cauliflower—a vegetable with deep roots in Asian cuisines. Its deliciously earthy flavor elevates the dish to new heights.

Get Cooking
fresh
ingredients
Sesame Chicken Stir-Fry with Soba Noodles & Cauliflower
Title
  • 4 Boneless Skinless Chicken Cutlets
  • 8 oz Soba Noodles
  • 3 cloves Garlic
  • 3 Scallions
  • 1 head Cauliflower
  • 2 Tbsps Rice Vinegar
  • 2 Tbsps Black & White Sesame Seeds
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Sesame Oil
  • ½ cup Cornstarch
  • ⅓ cup Soy Glaze
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut out and discard the cauliflower core; cut the head into small florets. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Pat the chicken cutlets dry with paper towels; chop into large pieces and place in a large bowl. Thoroughly wash your hands, knife and cutting board after handling the chicken.

Cook the noodles:
2 Cook the noodles:

Add the noodles to the pot of boiling water. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent sticking.

Cook the cauliflower:
3 Cook the cauliflower:

While the noodles cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the cauliflower; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned and tender. Transfer to a plate. Wipe out the pan.

Coat & cook the chicken:
4 Coat & cook the chicken:

Season the chopped chicken with salt and pepper. Add the cornstarch to the bowl of seasoned chicken; toss to thoroughly coat. In the pan used to cook the cauliflower, heat a thin layer of oil on medium-high until hot. Add the coated chicken (shaking off any excess cornstarch) in a single layer. Cook, turning occasionally, 5 to 7 minutes, or until browned on all sides and cooked through. Add the garlic, ginger and white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.

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

To the pan of chicken, add the cooked noodles (rinsing under warm water again before adding), cooked cauliflower, soy glaze, vinegar, sesame oil, half the sesame seeds and 2 tablespoons of water. Cook, stirring frequently, 2 to 4 minutes, or until the chicken and noodles are thoroughly coated. Remove from heat and season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Divide the finished stir-fry between 4 dishes. Garnish with the green tops of the scallions and remaining sesame seeds. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut out and discard the cauliflower core; cut the head into small florets. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Pat the chicken cutlets dry with paper towels; chop into large pieces and place in a large bowl. Thoroughly wash your hands, knife and cutting board after handling the chicken.

2 Cook the noodles:

Add the noodles to the pot of boiling water. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent sticking.

3 Cook the cauliflower:

While the noodles cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the cauliflower; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned and tender. Transfer to a plate. Wipe out the pan.

4 Coat & cook the chicken:

Season the chopped chicken with salt and pepper. Add the cornstarch to the bowl of seasoned chicken; toss to thoroughly coat. In the pan used to cook the cauliflower, heat a thin layer of oil on medium-high until hot. Add the coated chicken (shaking off any excess cornstarch) in a single layer. Cook, turning occasionally, 5 to 7 minutes, or until browned on all sides and cooked through. Add the garlic, ginger and white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.

Coat & cook the chicken:
Finish the stir-fry:
5 Finish the stir-fry:

To the pan of chicken, add the cooked noodles (rinsing under warm water again before adding), cooked cauliflower, soy glaze, vinegar, sesame oil, half the sesame seeds and 2 tablespoons of water. Cook, stirring frequently, 2 to 4 minutes, or until the chicken and noodles are thoroughly coated. Remove from heat and season with salt and pepper to taste.

6 Serve your dish:

Divide the finished stir-fry between 4 dishes. Garnish with the green tops of the scallions and remaining sesame seeds. Enjoy!

Serve your dish: