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20 minutes
Dairy Free

Orange-Ginger Chicken Breasts

with Sweet Soy Vegetable & Fresh Udon Sauté

Cooking time

20 minutes




630 /serving

Revel in the sunny Asian-inspired flavours that infuse tonight’s dinner! Fresh orange and ginger join forces with a custom spice blend to season our chicken breasts, resulting in a fragrant pan-roasted main. The poultry is served on a bed of thick udon noodles and sautéed bok choy and cabbage, all coated in a sweet soy and ponzu sauce. It’ll be on your plates in 20 minutes flat, making this a quick dinner that’s filling enough to feed the whole family!

We will send you:

  • 4 Chicken breasts
  • 2 Garlic cloves
  • 1 Scallion
  • 340g Baby bok choy
  • 225g Shredded green cabbage
  • 20g Ginger
  • 1 Orange
  • 45ml Sweet soy sauce
  • 30ml Lime ponzu sauce
  • 450g Fresh udon noodles
  • 8g Ginger & garlic spice blend (garlic powder, ground ginger, cracked black pepper, kosher salt)

  • You will need:

    Large pot
    Large pan
    Large pan (nonstick if possible)
    Salt & pepper
    Total Fat
    12 g
    Saturated Fat
    2 g
    780 mg
    Total Carbs
    78 g
    9 g
    52 g
    3 g
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    Mise en place
    Bring a large pot of salted water to a boil. Zest and juice the orange. Cut off and discard the root ends of the bok choy and separate the leaves. Cut off and discard the root end of the scallion; thinly slice. Mince the ginger. Mince the garlic.
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    Cook the chicken
    In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the spice blend and S&P. Add the chicken to the pan and cook, partially covered, 7 to 10 minutes per side, until cooked through. Add ½ the ginger and ½ the garlic; cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the orange juice and as much of the orange zest as you’d like; cook, 30 seconds to 1 minute, until the sauce has thickened. Flip the chicken several times to coat thoroughly in the sauce. Transfer the chicken and any pan sauce to a plate; set aside in a warm spot. Reserve the pan.
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    Cook the udon
    While the chicken cooks, add the noodles to the pot of boiling water. Cook, 6 to 8 minutes, until just al dente (still slightly firm to the bite). Reserving ½ a cup of the cooking water, drain the noodles; toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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    Cook the vegetables
    While the pasta cooks, in a second large pan (nonstick if possible), heat a drizzle of oil on medium-high. Add the cabbage and bok choy; cook, stirring frequently, 3 to 4 minutes, until softened. Add the remaining garlic and ginger; cook, stirring frequently, 1 to 2 minutes, until fragrant; season with S&P to taste.
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    Finish & serve
    In a medium bowl, combine ½ the reserved cooking water, sweet soy sauce and ponzu sauce. Heat the reserved pan on medium-high heat; add the sweet soy-ponzu mixture and cooked udon. Cook, stirring frequently, 1 to 2 minutes, until the udon are coated thoroughly with the sauce. Stir in the vegetables. If the sauce seems too dry, gradually add the remaining reserved cooking water. Divide the finished udon and vegetables between your plates; top with the chicken and garnish with the scallions. Bon appétit!