with Carrots and Red Cabbage
Ingredients: Chicken breast • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Soy sauce-mirin blend (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) (soy) • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt), vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Red cabbage • Carrots • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Green onion.
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Chicken Breast, Diced
340 g
Chow Mein Noodles
200 g
Soy Sauce Mirin Blend
4 tbsp
Hoisin Sauce
4 tbsp
Sweet Chili Sauce
2 tbsp
Ginger-Garlic Puree
2 tbsp
Red Cabbage, shredded
56 g
Carrot, julienned
56 g
Green Onion
1 unit(s)
Crispy Shallots
28 g
Cream Sauce Spice Blend
10 g
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, to a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Wash and dry all produce.
- Heat a large non-stick pan over high.
- While the pan heats, snip a corner of chicken packaging and drain excess liquid.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Season with salt and pepper, then sprinkle Cream Sauce Spice Blend over top. Cook for 4-5 min, stirring often, until golden and cooked through.**
- Transfer chicken to a plate.
- Reduce heat to medium-high. To the same pan, add 1/2 tbsp (1 tbsp) oil, cabbage and carrots.
- Cook for 2-3 min, stirring often, until tender.
- Remove from heat, then transfer veggies to the plate with chicken. Cover to keep warm.
- Meanwhile, to the boiling water, add chow mein noodles. Cook uncovered for 1-2 min, until tender.
- Drain noodles, then rinse under warm water.
- Return noodles to the same pot, off heat. Add 1/2 tbsp (1 tbsp) oil, then gently toss to coat.
- Use a pair of scissors to make a few snips in the pot to cut up noodles.
- To the same pan (from step 2), add soy sauce mirin blend, hoisin sauce, ginger-garlic puree and 1/2 cup (1 cup) water.
- Bring to a simmer over medium-high. Add chicken and veggies. Cook for 2-3 min, until slightly thickened.
- To the pot with noodles, add sauce mixture.
- Season with salt and pepper, then toss to combine. (TIP: If you prefer a lighter sauce, add more water, 1-2 tbsp at a time.)
- Divide chicken chow mein between plates.
- Drizzle as much sweet chili sauce over top as you like.
- Snip green onion over top.
- Sprinkle crispy shallots over top.
790
kcal
Calories
25
g
Fat
6
g
Saturated Fat
94
g
Carbohydrate
23
g
Sugar
3
g
Dietary Fiber
52
g
Protein
135
mg
Cholesterol
1760
mg
Sodium
0
g
Trans Fat
900
mg
Potassium
50
mg
Calcium
5.5
mg
Iron
