Szechuan Chicken Ramen Stir-Fry
3 easy steps to a delicious dinner
This stir-fry is loaded with colorful veggies and is ready in just 15 minutes! You’ll sizzle up dark meat chicken and toss with quick-cooking ramen noodles in a flavorful sauce made with miso, soy, Szechuan seasoning, and a touch of honey. Add bok choy, cabbage, and carrots, then finish with Sriracha and sesame seeds for heat and crackly crunch.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 teaspoon
Honey
1 unit
Miso Sauce Concentrate
(Contains Soy)
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
5 teaspoon
Rice Wine Vinegar
2 tablespoon
Szechuan Paste
(Contains Soy, Wheat, Sesame)
4.5 ounce
Ramen Noodles
(Contains Wheat)
10 ounce
Diced Skinless Dark Meat Chicken
1 tablespoon
Sesame Seeds
(Contains Sesame)
4 ounce
Red Cabbage and Carrot Mix
4 ounce
Bok Choy and Napa Cabbage
2 teaspoon
Sriracha
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Nutrition Values
Utensils
Instructions
• In a small bowl, combine honey, miso sauce concentrate, soy sauce, Szechuan paste, half the vinegar, 2 cups water, and 1⁄4 tsp sugar (for 4 servings, use all the vinegar, 2 3⁄4 cups water, and 1⁄2 tsp sugar). • Break noodles in half.
• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan (medium pot for 4 servings) over medium-high heat. Add chicken in a single layer and cook, undisturbed, until just starting to brown, 1-2 minutes. • Stir noodles and sauce mixture into pan. • Increase heat under pan to high. Cook, stirring constantly, until chicken is cooked through, noodles are tender, and sauce has thickened, 6-8 minutes. TIP: While stirring, be sure to break up any noodles that are sticking together!
• Remove pan from heat. Add red cabbage and carrot and bok choy and napa cabbage to pan with chicken and noodles. Stir until veggies are slightly wilted and coated in sauce. TIP: If mixture is too dry or noodles are too sticky, add splashes of water until desired consistency is reached. • Taste and season with salt and pepper if desired. • Divide stir-fry between shallow bowls. Top with sesame seeds and serve with Sriracha on the side.
Chicken is fully cooked when internal temperature reaches 165°.
