Sweet Soy-Garlic Chicken & Veggie Stir-Fry
with Fresh Chow Mein Noodles
Cooking time
10 minutes
Servings
4
Calories
680 /serving
Sweet soy and garlic give this dish a kid-friendly palate: salty, savoury and a wee bit sugary. You’ll spoon the flavourful sauce over chicken breasts, seared to juicy tenderness under a coating of sesame-flecked spices. Keep the Asian theme right on track with a generous stir-fry made with bright peppers and wilted leafy greens. They’re tossed with lots of fresh and snappy chow mein noodles—so you can be sure it’ll all be snapped up.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 120g Baby greens (baby spinach or kale)
- 2 Sweet peppers
- 450g Fresh noodles
- 90ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Large pot
2 Large pans
Strainer
Oil
Salt & pepper (S&P)
Total Fat
12 g
Saturated Fat
2 g
Sodium
1110 mg
Total Carb
92 g
Sugars
24 g
Protein
52 g
Fibre
3 g
Preparation
Cook the chicken
Bring a large pot of salted water to a boil. Pat the chicken dry with paper towel; season with ¾ of the spices and S&P. In a large 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, leaving any browned bits in the pan. Reserve the pan.
Make the sauce & coat the chicken
In the same pan, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add ½ the soy sauce and 2 tbsp water. Cook, scraping up any browned bits, 1 min., until combined. Return the chicken and spoon the sauce over.
Boil the noodles
Meanwhile, add the noodles to the pot of boiling water; stir gently to separate. Boil, 2 to 4 min., until al dente. Drain and rinse. Toss with a drizzle of oil to prevent sticking.
Start the stir-fry
Meanwhile, halve, core and thinly slice the sweet peppers lengthwise. In a second large pan, heat a drizzle of oil on medium-high. Add the sweet peppers, remaining garlic and spices, and S&P. Sauté, 2 to 3 min., until softened.
Finish the stir-fry
To the pan of sweet peppers, add the noodles, spinach and remaining soy sauce. Cook, stirring frequently, 1 to 2 min., until the spinach has wilted and the noodles are combined.
Plate your dish
Divide the stir-fry between your plates. Top with the chicken (slice beforehand if desired). Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
