In order to bring you the best organic produce, some ingredients may differ from those depicted.
Sesame chicken stir-fry with udon noodles
Dairy-Free, Protein Plus
2 Servings, 670 Calories/Serving
20 Minutes
Wonderfully chewy udon noodles replace humdrum rice in this quick stir-fry, a real crowd-pleaser that’s great for entertaining.
In your bag
- ½ pound fresh udon noodles
- Chicken options:
- 2 boneless skinless chicken thighs (about 6 ounces each)
- 2 boneless skinless chicken breasts (about 5 or 6 ounces each)
- 1 organic celery rib
- 1 organic red or other bell pepper
- 3 organic scallions
- 1 teaspoon arrowroot powder
- Sunbasket stir-fry blend (gluten-free tamari - toasted sesame oil - garlic - ginger)
- 1 tablespoon sambal oelek (optional)
- 1 tablespoon toasted sesame seeds
Nutrition per serving
Calories 670, Total Fat 24g (31% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 160mg (53% DV), Sodium 1460mg (63% DV), Total Carb. 69g (25% DV), Fiber 12g (43% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 51g
Contains:
Wheat, Soybeans, Sesame (sesame)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Cook the udon noodles
Bring a large sauce pot of water to a boil. Add the udon noodles and cook until just tender, 2 to 3 minutes. Drain and rinse with warm water. Set aside.
While the water is heating and the udon noodles are cooking, prepare the chicken.
2
Prep and brown the chicken
- Pat the chicken dry with a paper towel. Cut the chicken crosswise into 1-inch-wide strips; season generously with salt and pepper.
In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.
3
Prep the vegetables and the garnish
- Thinly slice the celery on the diagonal.
- Remove the stem, ribs, and seeds from the bell pepper; cut into 1-inch pieces.
- Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.
4
Cook the vegetables; finish the chicken
- In a small bowl, using a whisk or fork, mix together the arrowroot powder, stir-fry blend, and ½ cup [1 cup] water to form a slurry.
In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over high heat until hot but not smoking. Stir in the celery, onion, bell pepper, and white parts of the scallions, season with salt and pepper, and cook until the vegetables just begin to brown, 1 to 2 minutes.
Return the chicken and any accumulated juices to the pan. Stir the arrowroot slurry to recombine, then add the slurry and as much sambal oelek as you like. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the chicken is cooked through, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.
Serve
Transfer the udon noodles to individual bowls. Top with the chicken, vegetables, and sauce. Garnish with the sesame seeds and green parts of the scallions and serve.
Kids Can!
- Measure the onion.
- Stir the arrowroot slurry.
- Garnish with the cilantro, sesame seeds, and scallions.