Sweet & Sour Chicken

with Tomato Gastrique & Ramen Noodles

30 MIN

4 Servings

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From the Test Kitchen

For 4 weeks, Blue Apron is honored to be partnering with Chef Roy Yamaguchi— an award winning, Japanese-American chef and co-founder of Hawaii Regional Cuisine— to bring you a series of recipes that showcase his passion for blending techniques from his classical French restaurant training with the sunny flavors of Hawaii. For this dynamic noodle dish, you'll make a gastrique––a French sweet and sour sauce, made by caramelizing sugar and deglazing the pan with vinegar, then finishing it on a savory note with a touch of worcestershire sauce and bird's eye chile for a kick of heat.
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Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Chopped Chicken Breast
1 lb Fresh Ramen Noodles (Previously Frozen)
½ lb Grape Tomatoes
1 lb Broccoli
1 Bird's Eye Chile Pepper
2 cloves Garlic
2 Tbsps Vegetarian Worcestershire Sauce
1 Tbsp Light Brown Sugar
2 Tbsps Soy Sauce
2 Tbsps Rice Vinegar
1 Tbsp Sesame Oil
¼ cup Cornstarch
1 tsp Black & White Sesame Seeds
1 Yellow Onion

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve the tomatoes. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem of the pepper; thinly slice crosswise (for a milder dish, remove and discard the ribs and seeds). Thoroughly wash your hands immediately after handling.

2 Cook the noodles & broccoli

Add the noodles and broccoli florets to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot; add the sesame oil and season with salt and pepper. Toss to coat. Cover to keep warm.

3 Coat & brown the chicken

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch; toss to coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned on all sides. Transfer to a plate. Wipe out the pan.

4 Make the gastrique

In the same pan, combine the sugar and 2 tablespoons of water. Stir until the sugar has dissolved. Heat to boiling on medium-high. Once boiling, cook, stirring or swirling the pan frequently, 1 to 2 to minutes, or until the sugar begins to caramelize. Add the vinegar (carefully, as the mixture will bubble up). Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened. Add the halved tomatoes, diced onion, chopped garlic, worcestershire sauce, soy sauce, and as much of the sliced pepper as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until combined and the liquid is thickened. Turn off the heat.

5 Finish the chicken & serve your dish

Carefully add the browned chicken to the pan of gastrique. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the chicken is glazed and cooked through. Serve the finished chicken and gastrique over the dressed noodles and broccoli. Garnish with the sesame seeds. Enjoy!