Express
Teriyaki Chicken Lo Mein
with peanuts and cabbage
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Wheat, Peanuts, Soy
- Fiber-Rich
- Protein-Packed
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Par Cooked Noodles
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Slaw Mix
- 3 fl. oz. Teriyaki Glaze
- 1 oz. Roasted & Salted Peanuts
- 2 Green Onions
- 2 tsp. Sambal
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
- 1 tsp. Cornstarch
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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Calories810
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Carbohydrates110g
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Net Carbs102g
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Fat19g
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Protein49g
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Sodium2900mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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 petite scallops, pat dry. Let oil in pan heat, 3 minutes. After 3 minutes, cook undisturbed, 90 seconds. After 90 seconds, stir occasionally until scallops reach minimum internal temperature, 60-90 seconds. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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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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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Chicken
Pat chicken dry and season all over with Asian garlic, ginger & chile seasoning (use less if spice-averse) and 1/4 tsp. salt.
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.While chicken cooks, continue recipe. -
2 Prepare the Ingredients
Coarsely crush peanuts in shipping bag.
Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
3 Add the Vegetables
Add white portions of green onions, slaw mix, and 1/4 tsp. salt to hot pan. Stir occasionally until slaw mix is slightly browned, 2-3 minutes.
While vegetables cook, in a mixing bowl, combine 1/3 cup water, cornstarch, sambal (to taste), and teriyaki glaze.Stir in cornstarch mixture (to taste) until combined and bring to a simmer. -
4 Add Noodles and Finish Dish
Once simmering, add noodles to hot pan. Stir occasionally until coated and heated through, 1-2 minutes.
If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping noodles with green portions of green onions and crushed peanuts. Bon appétit!
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