Sweet & Sour Chicken blueapron.com with Tomato Gastrique & Ramen Noodles

2 SERVINGS | 25–35 MINS

Ingredients

10 oz Chopped 1/2 lb Fresh Ramen 1 1/2 lb Broccoli Chicken Breast Noodles

1 Yellow Onion 4 oz Grape Tomatoes 2 cloves Garlic For 4 weeks, Blue Apron is honored to be partnering with

1 Bird's Eye Chile 1 Tbsp Light Brown Chef Roy Yamaguchi— 1/4 cup Cornstarch Pepper Sugar an award winning, Japanese- American chef and co-founder 2 Tbsps Vegetarian of Hawaii Regional Cuisine— Worcestershire 1 Tbsp Soy Sauce 1 Tbsp Sesame Oil Sauce to bring you a series of recipes that showcase his passion for 1 tsp Black & White 2 Tbsps Rice Vinegar blending techniques from his Sesame Seeds classical French restaurant training with the sunny flavors of Hawaii.

GHT LI & Serve with Blue Apron wine that has this symbol F blueapron.com/wine 1. Previously frozen R E S H 1 Prepare the ingredients 4 Make the gastrique • Fill a medium pot 3/4 of the way up with salted water; cover and Caramelizing sugar involves heating the sugar until CHEF heat to boiling on high. it dissolves and develops a golden brown color. TIP • Wash and dry the fresh produce. Gently swirling your pan in a circular motion will help to prevent any clumps or crystalizing. • Cut off and discard the bottom 1/2 inch of thebroccoli stem; cut the broccoli into small florets. • In the same pan, combine the • Halve the tomatoes. sugar and 2 tablespoons of • Halve and peel the onion; small water. Stir until the sugar has dice one half (you will have extra). dissolved. Heat to boiling on medium-high. • Peel and roughly chop 2 cloves of garlic. • Once boiling, cook, stirring or • Cut off and discard the stem of the pepper; thinly slice crosswise (for a gently swirling the pan milder dish, remove and discard the ribs and seeds). Thoroughly wash frequently, 1 to 2 to minutes, your hands immediately after handling. or until the sugar begins to caramelize. 2 Cook the noodles & broccoli • Add the vinegar (carefully, as the mixture will bubble up). Cook, noodles broccoli • Add the and stirring frequently, 1 to 2 minutes, or until slightly thickened. florets to the pot of boiling water, stirring gently to separate. • Add the halved tomatoes, diced onion, chopped garlic, Cook, stirring occasionally, 2 to worcestershire sauce, soy sauce, and as much of the sliced 4 minutes, or until tender. Turn pepper as you'd like, depending on how spicy you'd like the dish off the heat. to be. Cook, stirring occasionally, 2 to 3 minutes, or until combined and the liquid is thickened. • Drain thoroughly and rinse under warm water 30 seconds to 5 Finish & serve your dish 1 minute to prevent sticking. • Carefully add the browned • Return to the pot; add the sesame oil and season with salt and pepper. chicken to the pan of gastrique. Stir to coat. Cover to keep warm. Cook, stirring frequently, 1 to 3 2 minutes, or until the chicken is Coat & brown the chicken glazed and cooked through. chicken • Meanwhile, pat the • Serve the finished chicken and dry with paper towels; place in gastrique over the dressed a bowl. Season with salt and noodles and broccoli. Garnish cornstarch pepper. Add the ; with the sesame seeds. Enjoy! toss to coat. • In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. • Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned on all sides. • Transfer to a plate. • Wipe out the pan.

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