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Fresh pre-cut ingredients
20 minutes
Spicy

Spicy Chicken & Cashew Stir-Fry

with Fresh Shanghai Noodles

Cooking time

20 minutes

Servings

2/4

Calories

800 /serving

Supper doesn’t get more relaxed than a soothing stir-fry. Layer on the comforts with sesame-spiced morsels of tender chicken and nibbly cashew nuts, entwined with snappy Shanghai noodles that cook up quick. Throw in some sliced bok choy and celery to boost the veggie component, and scallions for sharpness. And why not give this dish a little kick to boot? It comes to you courtesy of sambal oelek, Indonesia’s secret weapon of a chili paste.

We will send you:

  • 4 Chicken thighs
  • 300g Sliced bok choy
  • 3 Scallions
  • 150g Diced celery
  • 90ml Hoisin sauce
  • 25g Roasted cashews
  • 30ml Rice vinegar
  • 15ml Sambal oelek
  • 225g Fresh Shanghai noodles
  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Eggs, Sesame, Soy, Sulphites, Cashews, Wheat

You will need:

Medium pot
Large pan (or wok)
Strainer
Oil
Salt & pepper (S&P)
Total Fat
20 g
Saturated Fat
4 g
Sodium
2720 mg
Total Carb
104 g
Sugars
25 g
Protein
52 g
Fibre
5 g
Preparation
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Mise en place
Bring a medium pot of salted water to a boil. Remove the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Pat the chicken dry with paper towel; cut into bite-size pieces.
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Boil the noodles
Add the noodles to the pot of boiling water; stir gently to separate. Boil, 5 to 7 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking. Set aside in a warm spot.
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Start the stir-fry
In a large pan (or wok), heat a drizzle of oil on medium-high. Add the chicken and cashews; season with ½ the spices. Cook, stirring occasionally, 3 to 4 min., until lightly browned. Add the celery, bok choy and white bottoms of the scallions; season with the remaining spices. Cook, stirring frequently, 2 to 3 min., until the chicken* is cooked through and the vegetables are tender.
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Finish the stir-fry
To the pan of chicken and vegetables, add the hoisin, vinegar, noodles, ¼ cup water (double for 4 portions) and sambal oelek (add ½ for medium spicy). Cook, stirring frequently, 1 to 2 min., until combined; season with S&P.
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Plate your dish
Divide the stir-fry between your bowls. Garnish with the green tops of the scallions. Bon appétit!

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