Szechuan Chicken Ramen Stir-Fry
3 easy steps to a delicious dinner
This stir-fry is loaded with colorful veggies and is ready in just 15 minutes! You’ll sizzle up dark meat chicken and toss with quick-cooking ramen noodles in a flavorful sauce made with miso, soy, Szechuan seasoning, and a touch of honey. Add bok choy, cabbage, and carrots, then finish with Sriracha and sesame seeds for heat and crackly crunch.
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
2 teaspoon
Honey
1 unit
Miso Sauce Concentrate
(Contains Soy)
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
5 teaspoon
Rice Wine Vinegar
2 tablespoon
Szechuan Paste
(Contains Soy, Wheat, Sesame)
4.5 ounce
Ramen Noodles
(Contains Wheat)
10 ounce
Diced Skinless Dark Meat Chicken
1 tablespoon
Sesame Seeds
(Contains Sesame)
4 ounce
Red Cabbage and Carrot Mix
4 ounce
Bok Choy and Napa Cabbage
2 teaspoon
Sriracha
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • In a small bowl, combine honey, miso sauce concentrate, soy sauce, Szechuan paste, half the vinegar, 2 cups water, and 1⁄4 tsp sugar (all the vinegar, 3 3⁄4 cups water, and 1⁄2 tsp sugar for 4 servings). • Break noodles in half.
• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan (medium pot for 4 servings) over medium-high heat. Add chicken in a single layer and cook, undisturbed, until just starting to brown, 1-2 minutes. • Stir in noodles and sauce mixture. • Increase heat to high. Cook, stirring constantly, until chicken is cooked through, noodles are tender, and sauce has thickened, 6-8 minutes. TIP: While stirring, be sure to break up any noodles that are sticking together!
• Remove pan from heat; add red cabbage and carrot mix and bok choy and napa cabbage to pan with chicken and noodles. Stir until veggies are slightly wilted and coated in sauce. TIP: If mixture seems too dry or noodles are too sticky, add splashes of water until desired consistency is reached. • Taste and season with salt and pepper if desired. • Divide stir-fry between shallow bowls. Top with sesame seeds and serve with Sriracha on the side.
Chicken is fully cooked when internal temperature reaches 165°.
