Chicken Breasts & Cashew Udon Noodles
with Tender-Crisp Yu Choy
Cooking time
15 minutes
Servings
2/4
Calories
840 /serving
Cashew on the outside, cashew on the inside. This recipe showcases the natural richness of the nuts in a creamy sauce concocted from a clever blend of cashew butter, rice vinegar and soy sauce. And it gives the dish a crunchy finish by throwing a few more on top. In between, sink your teeth into tender slices of chicken and yu choy sautéed with garlic until just crisp, all wound up with snappy udon noodles.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 340g Asian greens (yu choy or gai lan)
- 15ml Minced garlic
- 30ml Rice vinegar
- 25g Roasted cashews
- 30g Cashew butter
- 225g Fresh udon noodles
- 30ml Soy sauce (low sodium)
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Cashews, Sesame, Soy, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Oil
Salt
Total Fat
28 g
Saturated Fat
5 g
Sodium
2130 mg
Total Carb
88 g
Sugars
10 g
Protein
62 g
Fibre
6 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Remove the bottom inch of the yu choy stems; roughly chop the leaves and stems. Roughly chop the cashews.
Boil the noodles
Add the noodles to the pot of boiling water; stir gently to separate. Boil, 6 to 8 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Sauté the vegetables & make the sauce
Meanwhile, in a large pan, heat a drizzle of oil on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the yu choy and sauté, 2 to 3 min., until tender. Add the vinegar, soy sauce, cashew butter, remaining spices and ¼ cup of the reserved cooking water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until slightly thickened.
Combine the noodles
To the pan of sauce, add the noodles. Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the noodles between your plates. Top with the chicken. Garnish with the cashews. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
