Chicken Lo Mein
with Baby Bok Choy, Scallions & Celery
Cooking time
25 minutes
Servings
2/4
Calories
700 /serving
Get the lo-down on a delicious Chinese-themed dinner. This comforting recipe features fresh chow mein noodles tumbled with veggies and meat, following a classic style. The fine strands take only minutes to cook to just-soft, springy and snappy, ready to be swished around in a pan with sautéed baby bok choy, scallions and celery for tender-crisp contrast. Add in generous slices of chicken breasts seared with sesame-based spices like you really mein it.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 340g Baby bok choy
- 2 Scallions
- 2 Celery stalks
- 15ml Toasted sesame oil
- 225g Fresh noodles
- 45ml Stir-fry sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Milk, Oysters, Sesame, Soy, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
21 g
Saturated Fat
3 g
Sodium
1690 mg
Total Carb
74 g
Sugars
10 g
Protein
54 g
Fibre
2 g
Preparation
Cook the chicken
Bring a medium pot of salted water to a boil. Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Boil the noodles
Meanwhile, add the noodles to the pot of boiling water; stir gently to separate. Boil, 2 to 4 min., until al dente. Drain and rinse. Toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, thinly slice the celery crosswise on an angle. Remove the root ends of the bok choy; cut crosswise into 1-inch pieces. Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Sauté the vegetables
In the reserved pan, heat a drizzle of oil on medium-high. Add the white bottoms of the scallions and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant. Add the celery and bok choy. Sauté, 4 to 5 min., until tender; season with the remaining spices and S&P.
Make the sauce & combine the noodles
To the pan of vegetables, add the chicken, noodles, stir-fry sauce, sesame oil and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until the noodles are coated and combined.
Plate your dish
Divide the noodles between your bowls. Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
