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Dinner to lunch
Ready in 25 minutes

Dinner + Lunch Combo: Hoisin Peanut Crunch

with Chicken Breasts & Greens + in Veggie Noodle Salad

Cooking time

25 minutes

Servings

2/4

Calories

700 /serving

Cook once, eat twice! With our Dinner + Lunch Combo recipe option, you’ve got the evening covered plus a marvellous mise en place for a second meal the next day. Dark, tangy and perpetually mysterious, hoisin sauce adds dimension to whatever dish it touches. As for peanuts, they’ve got character and crunch to spare. For supper, chicken breasts get a hoisin glaze while Asian greens gain a nutty texture. At lunchtime, the addition of peanut butter makes for a lingering dressing on a salad of fresh Shanghai noodles, crisp veggies and mint. ***Lunch cooking time: 10 min. Calories: 630/serving. **Nutritional facts: Total fat: 17 g | Saturated fat: 3 g | Sodium: 1580 mg | Total carb: 99 g | Sugars: 20 g | Protein: 22 g | Fibre: 6 g. *See below for dinner nutritional facts.

We will send you:

  • 2 Chicken breasts
  • 225g Asian greens (yu choy or gai lan)
  • 100g Shredded green cabbage
  • 1 Bunch of mint
  • 2 Cucumbers
  • 1 Lime
  • 1 Sweet pepper
  • 50g Chopped peanuts
  • 30g Peanut butter
  • 160g Jasmine rice
  • 90ml Hoisin sauce
  • 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Eggs, Peanuts, Sesame, Soy, Wheat

You will need:

Medium pot
2 Large pans
Strainer
Oil
Salt & pepper (S&P)
Total Fat
20 g
Saturated Fat
4 g
Sodium
1070 mg
Total Carb
84 g
Sugars
9 g
Protein
49 g
Fibre
6 g
Preparation
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Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 5 to 7 min., until al dente. Drain and transfer to a bowl. Toss with a drizzle of oil to prevent sticking. Reserve the pot. Set the noodles aside in the fridge.
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Cook the rice
In the reserved pot, combine the rice, 1 ¼ cups water, 1 tsp salt (double the water and salt for 4 dinner portions) and ¼ of the spices; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
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Cook & glaze the chicken
Meanwhile, quarter the lime. In a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ⅓ of the remaining spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Add 2 tbsp of the hoisin, 2 tbsp water (double both for 4 dinner/lunch portions) and the juice of ½ the lime wedges. Cook, spooning the sauce over the chicken, 1 to 2 min., until glazed. Transfer to a cutting board. Set the remaining hoisin and lime wedges aside in the fridge.
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Sauté the gai lan
Meanwhile, remove the bottom inch of the gai lan stems (halve lengthwise if large). In a second large pan, heat a drizzle of oil on medium-high. Add the gai lan, ½ the peanuts, ½ the remaining spices and S&P. Sauté, adding 1 tbsp water (double for 4 dinner portions) halfway, 2 to 4 min., until the gai lan is crisp-tender and the peanuts are fragrant. Set the remaining peanuts and spices aside in the fridge.
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Dinner: Plate your dish
Divide the rice between your plates. Top with the chicken (slice beforehand if desired) and gai lan. Bon appétit!
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Lunch: Make the noodle salad & serve
In a large bowl, make the dressing by combining 2 tbsp water, 2 tbsp oil (double both for 4 lunch portions), the peanut butter, reserved peanuts, spices and hoisin, juice from the remaining lime wedges and S&P. Core and thinly slice the sweet pepper. Small-dice the cucumbers. Pick the mint leaves off the stems; roughly chop the leaves. To the bowl of dressing, add the sweet pepper, cucumbers, cabbage and reserved noodles; toss well. Divide the noodle salad between your bowls. Garnish with the mint. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.