In order to bring you the best organic produce, some ingredients may differ from those depicted.
Sesame chicken stir-fry with udon noodles
4 Servings, 610 Calories/Serving
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
- Sun Basket 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
For a creamier sauce, in a small bowl, mix the stir-fry blend with a heaping tablespoon of your favorite nut or seed butter before adding it to the stir-fry in Step 4. If the nut butter makes the seasoning mixture too thick, stir in a bit of water to thin it.
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.
Wash produce before use
Cook the udon noodles
While the water heats and the udon cooks, prepare the chicken and vegetables.
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.
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.
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.
Prep the cilantro garnish
- Coarsely chop the cilantro.
- Measure out the onion.
- Prepare the arrowroot slurry.
- Sprinkle on the garnishes.
- Set the table.
- Serve the meal.