Mongolian Chicken & Broccoli with Rice Noodles & Crushed Peanuts

fresh ingredients

IN THE KIT

  • 12 oz
    chicken thighs
  • 6 oz
    rice noodles
  • 2 oz
    sesame oil
  • 1 oz
    green onion
  • 4 oz
    red bell pepper
  • 8 oz
    Zesty Mongolian sauce*
  • 2 oz
    whole peanuts
  • 2 oz
    red onion
  • 1 oz
    cornstarch
  • 6 oz
    broccoli
  • 2 oz
    ginger/garlic blend

*Zesty Mongolian sauce: liquid aminos, hoisin, veggie stock 

 

Not Included

Salt & pepper

Olive oil 

 

Kitchen Items Needed

Medium pot

Large skillet

Medium bowl

cook along

INSTRUCTIONS

Prep

Bring a medium pot of salted water to a boil;

Thinly slice red bell pepper;

Halve & cut all of the onion into 1-inch thick slices;

Coarsely chop peanuts;

Coarsely chop cilantro leaves & stems;

Cut chicken into bite size pieces. Season with salt & pepper & toss with cornstarch in a medium bowl.

Thinly slice green onions.

1Cook Noodles

Add rice noodles to boiling water & cook, stirring occasionally to prevent sticking, until al dente, 4–6 minutes. Drain noodles, rinse under warm running water & drain again. Toss with sesame oil & green onions. 

2Stir-fry Veggies

Heat 1 tablespoon olive oil in a large skillet over medium-high. Add red onions & a pinch each of salt & pepper. Cook, stirring occasionally, until onions are lightly browned, about 3 minutes. Add broccoli & peppers & continue to cook, stirring occasionally, until veggies are crisp-tender, about 3 minutes more. Transfer veggies to a plate.

3Cook Chicken

Heat ginger/garlic blend in same skillet over medium-high with a drizzle of olive oil. Add chicken; cook, until browned & cooked through, 6-8 minutes. Stir in veggies ½ the Mongolian sauce; cook until sauce is slightly thickened & coats back of a spoon, 30 seconds. 

4To Serve

Divide noodles in a bowl. Top with chicken & veggies, drizzle with remaining sauce & garnish with cilantro and chopped peanuts. Enjoy!