Sweet Soy Chicken Two Ways
Keep It Simple with Lo Mein + Mix It Up: Spicy Szechuan Rice Bowl
Do you like cooking two different meals every night? Of course not! So here’s our 2-in-1 solution: You’ll stir-fry juicy chicken with tender edamame in our sweet soy glaze, then toss half of it with chewy lo mein noodles Combine the rest of the chicken in the pan with red cabbage and spicy Szechuan sauce, then serve it over fluffy rice with as much Sriracha as you like for those that like a bit of spice. And kaboom! One meal, two ways, all at the same time. This recipe is designed to make Sweet Soy Chicken two ways. Nutrition for the Keep it Simple version with Lo Mein is as follows: Calories: 940, Fat: 15 g, Saturated Fat: 3 g, Cholesterol: 35 mg, Sodium: 2420 mg, Total Carbs: 144 g, Fiber: 11g, Sugar: 33 g, Protein: 54 g. Nutrition for the Mix it Up version with Spicy Szechuan Sauce & Rice is as follows: Calories: 1030, Fat: 28 g, Saturated Fat: 10 g, Cholesterol: 165 mg, Sodium: 3440 mg, Total Carbs: 142 g, Fiber: 8 g, Sugar: 38 g, Protein: 47 g. Nutrition for both versions is representative of a 1/2 meal serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Jasmine Rice
1 unit
Bell Pepper
1 unit
Shallot
1 thumb
Ginger
4.5 ounce
Lo Mein Noodles
(Contains Wheat)
½ cup
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
1 tablespoon
Cornstarch
10 ounce
Diced Chicken Thighs
4 ounce
Edamame
(Contains Soy)
4 ounce
Shredded Red Cabbage
2 tablespoon
Szechuan Paste
(Contains Soy, Wheat, Sesame)
1 teaspoon
Sriracha
Not included in your delivery
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Bring a medium pot of salted water to a boil. Wash and dry produce. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • While rice cooks, core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and dice shallot into ½-inch pieces. Peel and mince ginger.
• Once medium pot of water is boiling, add noodles. Cook, stirring occasionally, until al dente, 5-7 minutes. Turn off heat. Drain and thoroughly rinse under cold water, then return to pot. (You’ll add more to the pot in Step 5.)
• While noodles cook, in a medium bowl, combine sweet soy glaze, cornstarch, and 1 cup water (1½ cups for 4 servings). Whisk until cornstarch has dissolved; set aside. • Open package of chicken* and drain off any excess liquid. • Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper, shallot, and ginger; season with salt and pepper. • Cook, stirring occasionally, until veggies begin to soften, 3-4 minutes.
• Add chicken and edamame to pan with veggies; stir to combine (add another drizzle of oil if pan seems dry). Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • Add sweet soy mixture; stir to evenly coat. Cook until sauce has thickened slightly, 30-60 seconds (1-2 minutes for 4 servings). Remove pan from heat.
• Transfer half the chicken and veggies to pot with drained noodles. Toss to combine. Season with salt to taste. Cover to keep warm.
• Return pan with remaining chicken and veggies to medium heat. Add cabbage and Szechuan paste; stir to combine. • Cook, stirring, until stir-fry is fragrant and cabbage softens slightly, 1-2 minutes.
• Keep It Simple: Divide chicken lo mein between bowls and serve. • Mix It Up: Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Divide rice between bowls and top with spicy chicken stir-fry. Drizzle with Sriracha to taste and serve.
Chicken is fully cooked when internal temperature reaches 165°.
