Soy-Glazed Chicken with Long Life Noodles, Sriracha Cashews, and Pea Shoots
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Ingredients & Equipment
What we send
- 2boneless skinless chicken breasts
- 1/8 ouncecilantro
- 2 tablespoonspickled ginger
- 2 tablespoonscashews
- 1 1/2 teaspoonSriracha powder
- 8 ounceslong life noodles
- 1/4 cupgluten-free soy sauce
- 2 tablespoonshoisin sauce
- 1 tablespoonsesame oil
- 1 tablespoonrice wine vinegar
- 1 ouncepea shoots
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot
- 10" medium pan
- baking sheet
- Tree Nuts
Preheat oven to 325°F. Bring a medium pot of water to boil over high heat. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a cutting board. Reserve pan, off heat, for Step 6.
While chicken cooks, rinse all produce. Pick cilantro leaves, discarding stems. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Mince pickled ginger.
Toast Sriracha cashews
On a baking sheet, toss cashews with Sriracha powder (use half for milder flavor), 1 teaspoon olive oil, and ¼ teaspoon salt. Transfer to oven and toast until golden and fragrant, 8-12 minutes. Oven strengths vary, and nuts can burn quickly, so keep an eye on these as they roast.
Cook long life noodles
Season boiling water generously with salt. Over a clean, dry surface, use your hands to gently separate long life noodles. Add noodles to boiling water and cook, stirring occasionally to prevent sticking, until al dente, 2-3 minutes. Reserve ¼ cup noodle cooking water, then drain and rinse under cold water for 30 seconds to stop cooking.
In a medium bowl, whisk together soy sauce, hoisin, sesame oil, rice wine vinegar, scallion whites and light greens, pickled ginger, and reserved noodle cooking water to combine.
Cut chicken into bite-size pieces, then return to pan over medium-high heat. Add sauce and long life noodles and toss to fully coat. Taste and add salt and pepper as desired, then divide between serving bowls. Garnish with pea shoots, cilantro, scallion dark greens, and Sriracha cashews. Dig in!