
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
2 Servings, 610 Calories/Serving
20–30 Minutes
Kids will love these chewy udon noodles and you’ll love that this vegetable-packed, Japanese chicken stir-fry dinner that comes together in just about 30 minutes.
In your bag
- 1 pound fresh udon noodles
- 1¼ pounds boneless skinless chicken thigh pieces
- 2 celery ribs
- 1 yellow onion
- 1 red bell pepper
- 1 green bell pepper
- 3 scallions
- 1 teaspoon arrowroot powder
- 1 cup chicken broth
- Sunbasket sesame stir-fry blend (gluten-free tamari - sesame oil - fresh garlic - fresh ginger)
- ½ teaspoon sambal oelek (optional)
- 3 or 4 sprigs fresh cilantro
- 1 tablespoon sesame seeds
Nutrition per serving
Calories: 610, Protein: 35g (70% DV), Fiber: 8g (32% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 115mg (38% DV), Sodium: 1130mg (47% DV), Carbohydrates: 28g (9% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).
Contains:
Wheat, Soybeans
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.
Instructions
Wash produce before use
1
Cook the udon noodles
While the water heats and the udon cooks, prepare the chicken and vegetables.
2
Prep and brown the chicken
- Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
3
Prep the vegetables
- Trim the ends from the celery; thinly slice the celery on the diagonal.
- Peel and coarsely chop enough yellow onion to measure 1 cup.
- Remove the stems, ribs, and seeds from the red and green bell peppers; cut the peppers 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.
4
Cook the vegetables and finish the chicken
- In a small bowl, using a whisk or fork, mix together the arrowroot powder and chicken broth to form a slurry.
When the chicken and vegetables are almost done, chop the cilantro.
5
Prep the cilantro garnish
- Coarsely chop the cilantro.
Serve
Kids Can!
- Measure out the onion.
- Prepare the arrowroot slurry.
- Sprinkle on the garnishes.
- Set the table.
- Serve the meal.