with Broccoli and Cashews
Ingredients: Chicken tenders • Broccoli • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Sweet bell pepper • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Honey garlic sauce (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Carrots • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Plant-based mayonnaise (canola and/or soya oil, water, sugar, modified corn starch, salt, white vinegar, mustard flour, concentrated lemon juice, cellulose gum, xanthan gum, citric acid, calcium disodium EDTA, turmeric extract) (mustard) • Cashews (cashews, soybean and/or canola oil) (cashew) • Moo shu spice blend (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) (soy, wheat, sulphites) • Green onion • Garlic powder.
Allergens
Utensils
Tags
Chicken Breast Tenders
320 g
Chow Mein Noodles
200 g
Honey-Garlic Sauce
4 tbsp
Garlic Powder
2 g
Soy Sauce
4 tbsp
Cashews, chopped
28 g
Moo Shu Spice Blend
9 g
Broccoli
227 g
Carrot, julienned
56 g
Sweet Bell Pepper
1 unit(s)
Chili-Garlic Sauce
2 tbsp
Plant-Based Mayonnaise
2 tbsp
Green Onion
2 unit(s)
Oil*
0.5 tbsp
Salt*
0.125 tsp
Pepper*
0.063 tsp
- Before starting, wash and dry all produce.
- To a large pot, add 10 cups hot water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Meanwhile, cut broccoli florets into bite-sized pieces.
- To the boiling water, add chow mein noodles. Cook uncovered for 30 sec-1 min, until tender.
- Add broccoli to the pot with noodles. Cook for 30 sec, until broccoli turns bright green.
- Drain noodles and broccoli, then rinse under warm water for 15 sec. (TIP: Rinsing noodles helps to prevent them from sticking together.)
- Set aside to drain.
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add cashews to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on cashews so they don't burn.)
- Transfer cashews to a plate.
- Core, then cut pepper into 1/4-inch slices.
- Thinly slice green onions, keeping white and green parts separate.
- In a small bowl, whisk together garlic powder, Moo Shu Spice Blend, soy sauce, honey-garlic sauce, half the mayo (use all for 4 servings), 2 tbsp (4 tbsp) water and 1 1/2 tbsp (3 tbsp) chili-garlic sauce. (NOTE: Like things spicy? Add more chili-garlic sauce.) (TIP: It's okay if the mixture doesn't combine completely in this step.)
- Heat the same pan (from step 2) over medium-high.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry for 3-4 min per side, chicken is cooked through.**
- Remove to a plate.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 1-2 min, stirring often, until peppers soften slightly.
- Add carrots and green onion whites. Season with salt and pepper. Cook for 1-2 min, stirring often, until carrots soften slightly.
- Stir noodle sauce into the pan with veggies, then bring to a simmer.
- Once simmering, add chicken, noodles and broccoli. Cook for 1-2 min, tossing noodles often, until noodles are coated in sauce and veggies are tender-crisp.
- Roughly chop cashews.
- Divide noodles between bowls.
- Sprinkle cashews and remaining green onions over top.
If you've opted to add chicken breast tenders, while the pan is heating, pat chicken dry with paper towels. Season with salt and pepper. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry for 3-4 min per side, chicken is cooked through.** Remove to a plate. Use the same pan to cook veggies.
Add chicken to the pan with noodles and broccoli.
890
kcal
Calories
26
g
Fat
3.5
g
Saturated Fat
106
g
Carbohydrate
25
g
Sugar
7
g
Dietary Fiber
58
g
Protein
130
mg
Cholesterol
2540
mg
Sodium
0
g
Trans Fat
1450
mg
Potassium
100
mg
Calcium
7.5
mg
Iron
