Protein Swap | Kimchi Butter Chicken Breasts
with Fresh Udon Noodles
Cooking time
10 minutes
Servings
2/4
Calories
840 /serving
This 10-minute marvel checks all boxes with a minimum cooking time. We call on kimchi for its fun, funky, fermented palate, and spread the love with Korean-themed spices. With a saucy pat of butter, chicken and bok choy undulate over snappy fresh udon noodles.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 340g Bok choy tips
- 30ml Rice vinegar
- 15ml Minced garlic
- 33g Organic kimchi
- 225g Fresh udon noodles
- 60ml Stir-fry sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Milk, Oysters, Sesame, Soy, Wheat
You will need:
Medium pot
Medium pan
Large pan
Strainer
Oil
3 or 6 tbsp Butter
Salt
Total Fat
31 g
Saturated Fat
13 g
Sodium
2640 mg
Total Carb
86 g
Sugars
17 g
Protein
56 g
Fibre
5 g
Preparation
Cook the pork
- Bring a medium pot of salted water to a boil.
- Pat the pork dry; season with ½ the spices.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through.
- Transfer to a cutting board and let rest before slicing.
Boil the noodles & bok choy
- Meanwhile, remove the root ends of the bok choy; thinly slice crosswise.
- Add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 6 to 8 min., until al dente. In the last 2 min., add the bok choy.
- Drain and toss with a drizzle of oil to prevent sticking.
Sauté the kimchi
- Meanwhile, in a large pan, heat 1 tbsp butter (double for 4 portions) on medium-high.
- Add the garlic and kimchi. Sauté, 1 to 2 min., until fragrant.
Make the sauce
- To the pan of kimchi, add the vinegar, stir-fry sauce, remaining spices and ½ cup water (double for 4 portions).
- Cook, stirring often, 2 to 3 min., until thickened.
Combine the noodles & serve
- To the pan of sauce, add the noodles, bok choy and 2 tbsp butter (double for 4 portions); stir well.
- Divide the noodles between your bowls.
- Top with the pork. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
