One-Pot Spicy Chicken Curry Stir-Fry
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One-Pot Spicy Chicken Curry Stir-Fry

One-Pot Spicy Chicken Curry Stir-Fry

with Cilantro & Peanuts

Coconut curry is one of those comforting flavors we can’t live without. Our chefs indulged that craving, and this one dresses up ramen noodles and a slurry of veggies, including bell pepper and mushrooms. We wouldn’t leave you without a little crunch on your stir fry, either: sweet and savory peanuts. We’re pretty sure this is one veggie noodle dish you’ll go nuts over.

Tags:
Easy Cleanup
Spicy
Allergens:
Peanuts
Wheat
Tree Nuts
Soy

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Bell Pepper

4 ounce

Button Mushrooms

1 clove

Garlic

1 unit

Lime

¼ ounce

Cilantro

½ ounce

Peanuts

(Contains Peanuts)

6 ounce

Ramen Noodles

(Contains Wheat)

5.07 ounce

Coconut Milk

(Contains Tree Nuts)

1 unit

Veggie Pho Stock Concentrate

1 ounce

Sweet Thai Chili Sauce

(Contains Soy)

1 tablespoon

Curry Powder

10 ounce

Chicken Breast Strips

Not included in your delivery

1.3 tablespoon

Cooking Oil

¼ teaspoon

Sugar

Salt

Pepper

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Nutrition Values

/ per serving
Calories760 kcal
Fat35 g
Saturated Fat14 g
Carbohydrate75 g
Sugar17 g
Dietary Fiber7 g
Protein43 g
Cholesterol100 mg
Sodium1260 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Strainer
Paper Towel

Instructions

Prep
1

• Bring a medium pot of salted water to a boil. Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice mushrooms. Peel and mince garlic. Quarter lime. Roughly chop cilantro. Roughly chop peanuts or crush in their bag with a heavy-bottomed pan.

Cook Noodles
2

• Once water is boiling, add ¾ of the noodles (save the rest for another use) to pot. Cook, stirring occasionally, until tender, 1-2 minutes. • Drain and rinse noodles under cold water for at least 30 seconds. Toss noodles with a drizzle of oil; set aside. (Keep empty pot handy for next step.)

Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in empty pot used for noodles over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through 4-6 minutes. Turn off heat; transfer to a plate and cover to keep warm. Wipe out pot.

Cook Veggies
3

• Heat a drizzle of oil in empty pot used for noodles over medium-high heat. Add bell pepper and mushrooms; season with ¼ tsp salt (½ tsp for 4 servings) and a pinch of pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes.

Make Sauce
4

• Add a drizzle of oil to pot with veggies and reduce heat to medium. Add garlic; cook, stirring, until fragrant, 30 seconds. • Stir in chili sauce, stock concentrate, half the coconut milk (you’ll use more later), and half the curry powder (all for 4 servings).

Stir chicken into pan with sauce.

Finish Stir-Fry
5

• Add drained noodles and ¼ tsp sugar (½ tsp for 4 servings). If needed, stir in splashes of remaining coconut milk until everything is thoroughly coated in sauce. • Remove pot from heat; stir in juice from half the lime. Taste and season with salt and pepper if needed.

Serve
6

• Divide stir-fry between bowls. Top with cilantro, peanuts, and a squeeze of lime juice. Serve with any remaining lime wedges on the side.