Express
Family
Peanut Noodle Chicken Bowl
with carrots and cabbage
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Wheat, Peanuts, Sesame, Soy
- Calorie-Conscious
- Protein-Packed
Chef
Jimmy Shay
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 20 oz. Diced Chicken Thighs
- 20 oz. Cooked Spaghetti
- 6 oz. Shredded Red Cabbage
- 4 fl. oz. Teriyaki Glaze
- 3 oz. Matchstick Carrots
- 2 oz. Sweet Chili Sauce
- 1½ oz. Peanut Butter
- 2 tsp. Asian Garlic, Ginger & Chile Seasoning
- ½ tsp. Garlic Salt
- 1 tsp. Multicolor Sesame Seeds
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)
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Calories580
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Carbohydrates68g
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Net Carbs62g
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Fat16g
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Protein40g
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Sodium1760mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Pot
- 1 Whisk
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Chicken
If you received raw pasta, bring 8 cups water to a boil in a pot. Once boiling, cook until al dente, 8-13 minutes. Remove from burner. Drain pasta in a colander/strainer and set aside.
Pat chicken dry. Season all over with half the Asian garlic, ginger & chile seasoning (use less if spice-averse; reserve remaining for chicken-vegetable mixture), 1/4 tsp. salt, and a pinch of pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
2 Cook the Chicken and Vegetables
Place a large pot over medium heat and add 4 tsp. olive oil.
Add chicken, carrots, 1/4 tsp. salt, and remaining Asian garlic, ginger & chile seasoning (use less if spice-averse) to hot pot. Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Stir in cabbage until slightly wilted, 2-3 minutes. -
3 Add the Noodles
Stir noodles (or pasta cooked in Step 1; if you received raw pasta) into hot pot. Cover and stir occasionally until noodles are heated through, 1-2 minutes.
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4 Add Sauce and Finish Dish
In a mixing bowl, whisk or vigorously combine peanut butter, teriyaki glaze, sweet chili sauce, garlic salt, and 1/2 cup water until smooth.
If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Add sauce mixture to hot pot. Stir occasionally until noodles are coated and sauce is heated through, 2-3 minutes. Remove from burner.Plate dish as pictured on front of card, topping noodles with sesame seeds. Bon appétit!
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