Express
Ginger-Scallion Chicken Noodle Bowl with Green Beans and Bell Pepper
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Wheat, Sesame, Soy
Turn off that oven! The new Fresh and Easy express meals offer the same delicious, divine, and delectable flavors you've grown accustomed to, but in much, much less time. How much less time? We're talking 15 minutes or less. Plus, you'll learn some new fancy cooking skills to impress friends and family. Sharpen that knife and get ready! Tip: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear out the seed portion.
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 1 Red Bell Pepper
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- 4 oz. Trimmed Green Beans
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- 2 Green Onions
- 2 tsp. Minced Ginger
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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.
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Nutrition (per serving) QPGwKEPE
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Calories590
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Carbohydrates71g
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Net Carbs65g
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Fat14g
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Protein44g
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Sodium1480mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Colander
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Large 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
Customize It Instructions
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If using chicken breast, pat dry and, on a separate cutting board, cut into 1" dice. Follow same instructions as diced chicken in Steps 1 and 2, cooking, stirring occasionally, until chicken reaches minimum internal temperature, 5-7 minutes.
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If using 24 oz. diced chicken, follow same instructions, working in batches if necessary.
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Cook Noodles and Prepare Ingredients
Once water is boiling, add noodles and cook until tender, 4-5 minutes.
Drain noodles in a colander. Rinse under cold water and set aside.While noodles cook, trim ends off green beans and halve.Trim and mince white portions of green onions. Thinly slice green portions on an angle. Keep white and green portions separate.Stem, seed, remove ribs, and cut red bell pepper into 1/4" strips.Pat chicken dry. -
Cook the Chicken and Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken, red bell pepper, green beans, and a pinch of salt and pepper to hot pan. Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.While chicken cooks, make sauce. -
Make the Sauce
Combine teriyaki glaze, white portions of green onions, ginger, sesame oil, and 2 Tbsp. water in a mixing bowl until ginger is dissolved and ingredients combined. Set aside.
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Add Noodles and Finish Dish
Gently stir noodles and sauce into pan until noodles are coated and ingredients are combined.
Remove from burner. Plate dish as pictured on front of card, garnishing with green portions of green onions. Bon appétit!
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