Meal Kit

Chicken Zoodle Stir Fry

with Fresno chiles

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Wheat, Peanuts, Soy

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Zucchini
  • 1 Red Bell Pepper
  • 4 oz. Snap Peas
  • 2 Green Onions
  • Info
    1 oz. Roasted Peanuts
  • 1 Red Fresno Chile
  • 2 Boneless Skinless Chicken Breasts
  • 2 tsp. Chopped Ginger
  • Info
    2 fl. oz. Starport Garlic Sesame Sauce

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Trim zucchini ends and cut lengthwise into ¼" planks. Remove any ice-bruised areas. Stack planks and cut into long, ¼" noodles. Stem, seed, and slice red bell pepper into ¼" strips. Remove strings from sugar snap peas, if necessary. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Coarsely chop peanuts. Slice Fresno chile into thin rounds.

  2. 2

    Sear the Chicken

    Pat dry chicken breasts. On a separate cutting board, cut chicken into 1" dice and season with ¼ tsp. salt. Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Cook undisturbed until a deep brown crust forms, 2-3 minutes per side. Transfer chicken to a plate and reserve pan; no need to wipe clean. Chicken will finish cooking in a later step.

  3. 3

    Start the Vegetables

    Return pan to medium-high heat. Add 1 tsp. olive oil, red bell pepper, snap peas, and white portions of green onions to hot pan. Cook, stirring often, until vegetables are lightly browned, 2-3 minutes.

  4. 4

    Finish the Chicken

    Return chicken and any accumulated juices to pan. Add garlic sesame sauce and cook until chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.

  5. 5

    Roast the Zucchini Noodles

    Place zucchini noodles on prepared baking sheet and toss with ginger, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Broil until tender, 2-3 minutes.

  6. 6

    Finish the Dish

    Place a serving of zucchini noodles on a plate. Top with chicken stir fry. Garnish with peanuts, Fresno chile (to taste), and green portions of green onions.

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