Thai Peanut Chicken & Noodles
with Sneaky Squash
Cooking time
30 minutes
Servings
4
Calories
650 /serving
Family members, squeeze your limes! Now let the slurping begin! These good time noodles are loaded with yellow curry chicken and more veggies than meet the eye: mashed squash blends down into a rich sauce with peanut butter and sweet soy.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 1 Lime
- 200g Diced butternut squash
- 225g Baby bok choy
- 30g Peanut butter
- 45ml Sweet soy sauce
- 36g Mild yellow curry paste
- 450g Fresh Shanghai noodles
Contains: Peanuts • Soy • Sulphites • Wheat
You will need:
Large high-sided pan
Large pot
Microwave
Oil
Salt & pepper (S&P)
Strainer
Whisk
Total Fat
15 g
Saturated Fat
2 g
Sodium
1140 mg
Total Carb
85 g
Sugars
13 g
Protein
54 g
Fibre
5 g
Preparation
Microwave the squash
- Bring a large pot of salted water to a boil.
- In a medium bowl, combine the squash, 2 tbsp water and a drizzle of oil.
- Cover with plastic wrap. Microwave, 5 to 7 min., until softened.
- Season with S&P, stir and roughly mash.
Mise en place
- Meanwhile, halve the lime; juice ½ and quarter the remaining ½.
- Remove the root ends of the bok choy; separate the leaves (halve crosswise if large).
- In a small bowl, make the sauce by whisking the peanut butter, soy sauce and lime juice.
- Pat the chicken dry and cut into bite-size pieces; rub with the curry paste, a drizzle of oil and S&P.
Boil the noodles & bok choy
- Add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 4 to 5 min., until almost al dente.
- Add the bok choy and boil, 2 to 3 min., until the noodles are al dente and the bok choy is tender.
- Drain and toss with a drizzle of oil to prevent sticking.
Cook the chicken
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, 2 to 3 min., until lightly browned and fragrant.
- Add the squash and cook, stirring often, 1 to 2 min., until combined; season with S&P.
- Add ½ cup water; bring to a boil.
- Reduce the heat to medium and cook, partially covered, stirring occasionally, 4 to 6 min., until the chicken* is cooked through.
Combine the noodles
- To the pan, add the sauce and S&P.
- Cook, stirring vigorously, 30 sec. to 1 min., until the sauce becomes smooth.
- Add the noodles and bok choy. Cook, stirring often, 30 sec. to 1 min., until coated.
- If the sauce seems dry, gradually add ¼ cup water until you achieve your desired consistency.
Plate your dish
- Divide the noodles between your bowls.
- Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
