Sweet Soy-Glazed Chicken & Noodle Bar
One recipe–endless ways to enjoy!
Introducing our chef-curated “perfect plates,” where everyone builds their own meal. This one stars sweet ’n’ spicy soy-glazed dark meat chicken with springy ramen noodles, roasted broccoli, and a lineup of tantalizing toppers: tangy cucumber pickles, crispy fried onions, crunchy peanuts, and fresh scallions. If you ordered extras, you can add green beans or jasmine rice too!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Cucumber
2 unit
Scallions
1 unit
Broccoli
10 teaspoon
Rice Wine Vinegar
1 teaspoon
Korean Chili Flakes
4.5 ounce
Ramen Noodles
(Contains Wheat)
10 ounce
Diced Skinless Dark Meat Chicken
8 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
1 ounce
Sweet Thai Chili Sauce
1 unit
Crispy Fried Onions
(Contains Wheat)
½ ounce
Peanuts
(Contains Peanuts)
¾ cup
Jasmine Rice
Not included in your delivery
Salt
Pepper
Sugar
Cooking Oil
Nutrition Values
Utensils
Instructions
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Trim and thinly slice scallions, separating whites from greens. Cut broccoli into bite-size pieces.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• In a small bowl, combine cucumber, vinegar, 1 tsp sugar (2 tsp for 4 servings), a pinch of salt, and as many chili flakes as you like; set aside to pickle. TIP: Divide cucumber and pickling liquid between two small bowls; add chili flakes to one bowl, and keep the other mild.
• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 1-2 minutes. Drain, then rinse noodles thoroughly under cold water, 30 seconds. Toss with a drizzle of oil and set aside.
• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites in a single layer and cook, undisturbed, until lightly browned, about 2 minutes. Continue cooking, stirring occasionally, until chicken is browned and cooked through, 2-4 minutes more. • Stir in sweet soy glaze, chili sauce, and 1⁄4 cup water (1⁄2 cup for 4 servings). Cook until sauce is slightly reduced, 30-60 seconds.
• Meanwhile, place broccoli in a large microwave-safe bowl; cover tightly with plastic wrap and poke a few holes in wrap. Microwave until broccoli is tender, 3-4 minutes. • Carefully uncover (watch out for steam!) and toss broccoli with salt and pepper.
• Serve noodles, chicken, broccoli, pickles (draining first), crispy fried onions, peanuts, and scallion greens family style so everyone can make their own noodle bowls!
Fluff rice with a fork; serve alongside noodle bar.
Chicken is fully cooked when internal temperature reaches 165°.
