Speedy Spicy Peanut-Ginger Chicken Thighs & Heirloom Zucchini
with Fresh Shanghai Noodles
Cooking time
10 minutes
Servings
2/4
Calories
840 /serving
Some noodle dishes deserve cult classic status. With stretchiness and snappiness, these fresh strands deliver umami-laden flavours and varied textures in style. In just 10 minutes, they’ll intermingle with bite-size chunks of chicken thighs, quickly marinated with sweet soy sauce, ginger paste and a hit of hot gochujang. Joining them are morsels of heirloom-variety zucchini (just-softened, not more). Sauce it up with rice vinegar and peanut butter for a smooth ride straight to satisfaction.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 15ml Ginger paste
- 3 Heirloom zucchini
- 30ml Rice vinegar
- 15g Gochujang
- 30g Peanut butter
- 225g Fresh Shanghai noodles
- 45ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Peanuts, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
4 g
Sodium
2390 mg
Total Carb
110 g
Sugars
34 g
Protein
52 g
Fibre
4 g
Preparation
Start the chicken
Bring a medium pot of salted water to a boil. Place the peanut butter pouch in a bowl of hot water to soften. Pat the chicken dry with paper towel; cut into bite-size pieces. In a large bowl, combine the chicken, ginger, gochujang, ½ the soy sauce, ½ the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken and cook, turning occasionally, 3 to 4 min., until partially cooked.
Boil the noodles
Meanwhile, add the noodles to the pot of boiling water; stir gently to separate. Boil, 5 to 7 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, halve the zucchini lengthwise; cut crosswise into ½ inch pieces.
Finish the chicken & cook the zucchini
To the pan of chicken, add the zucchini and remaining spices. Cook, stirring frequently, 3 to 4 min., until the chicken* is cooked through and the zucchini have softened.
Combine the noodles
In a small bowl, make the sauce by combining the peanut butter, vinegar (start with ½), remaining soy sauce and 3 tbsp water (double for 4 portions). To the pan of chicken and zucchini, add the noodles and sauce. Cook, stirring frequently, 1 to 2 min., until combined.
Plate your dish
Divide the noodles between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
