Orange-Ginger Chicken
with Fresh Udon & Veggie Stir-Fry
Cooking time
20 minutes
Servings
4
Calories
570 /serving
Say hello to sunny Asian flavours. Fresh orange joins forces with sesame spices to season chicken, over a bed of thick udon noodles sautéed with baby bok choy, cabbage and a sweet soy and ponzu sauce. It’s all plated in 20 minutes flat, making this a quick family trip.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 100g Shredded cabbage
- 450g Baby bok choy
- 1 Orange
- 2 Garlic cloves
- 2 Scallions
- 45ml Sweet soy sauce
- 450g Fresh udon noodles
- 45ml Ponzu lime sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Large pot
Salt & pepper (S&P)
2 Large pans (non-stick if possible)
Oil
Strainer
Total Fat
10 g
Saturated Fat
2 g
Sodium
1100 mg
Total Carb
67 g
Sugars
16 g
Protein
49 g
Fibre
5 g
Preparation
Mise en place
- Bring a large pot of salted water to a boil.
- Juice the orange.
- Remove the root ends of the bok choy; cut crosswise into 1-inch pieces.
- Thinly slice the scallions crosswise.
- Mince the garlic.
Cook & glaze the chicken
- Pat the chicken dry; season with ½ the spices and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Add ½ the garlic and cook, stirring often, 30 sec. to 1 min., until fragrant.
- Add the orange juice and ⅓ of the ponzu. Cook, flipping the chicken, 30 sec. to 1 min., until glazed.
- Transfer the chicken and any remaining glaze to a cutting board.
Boil the noodles
- Meanwhile, 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, drain and toss with a drizzle of oil to prevent sticking.
Sauté the vegetables
- Meanwhile, in a second large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the cabbage and bok choy. Sauté, 3 to 4 min., until softened.
- Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant; season with S&P.
Combine the noodles & serve
- In a medium bowl, make the sauce by combining ½ the reserved cooking water, the soy sauce, and remaining ponzu and spices.
- To the pan of vegetables, add the sauce and noodles. Cook, stirring often, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
- Divide the noodles between your bowls.
- Top with the chicken (slice beforehand if desired).
- Garnish with the scallions. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
