Chicken Lo Mein with Bok Choy & Carrots

PREP TIME: 15 minutes COOK TIME: 25-35 minutes SERVINGS: 4

In this recipe, quick-cooking fresh wonton noodles elevate lo mein, a Chinese-American takeout favorite in which egg noodles are tossed with meat or seafood, aromatics and vegetables. They're perfect for taking on our sweet and savory soy-based sauce, accented by the nuttiness of sesame oil. A delicious vegetable medley of crisp bok choy and celery, earthy mushrooms and sweet carrots adds vibrant fl avor and texture to the meal.

BLUE APRON WINE PAIRING: Feudo Palo Fiano, 2016 Order wine and view other perfect pairings at blueapron.com.

Ingredients KNICK KNACKS:

4 ¾ l b 4 3 cloves 1/2 bunch 1 Tbsp BONELESS, FRESH WONTON CARROTS GARLIC GARLIC CHIVES SESAME OIL SKINLESS NOODLES CHICKEN BREASTS

2 2 stalks l b 1/2 4 oz ¼ cup SCALLIONS CELERY BABY BOK CHOY CREMINI SOY GLAZE MUSHROOMS

Download our iOS app or log in to blueapron.com for how-to videos and supplier stories. 1 1 Prepare the ingredients: FF Wash and dry the fresh produce. FF Heat a large pot of salted water to boiling on high. FF Quarter the mushrooms. FF Peel and roughly chop the garlic. FF Thinly slice the celery. FF Peel the carrots and thinly slice into rounds. FF Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. FF Cut off and discard the root ends of the bok choy. Separate the leaves and stems; halve the leaves crosswise. FF Cut the garlic chives into 1/2-inch-wide pieces. FF Pat the chicken dry with paper towels; chop into bite-sized pieces. Place 2 in a bowl and season with salt and pepper.

2 Cook the chicken: FF In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. FF Add the seasoned chicken and cook, stirring occasionally, 5 to 6 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. FF Add 1/4 cup of water to the pan; cook on medium-high, stirring occasionally and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until reduced in volume by half. Transfer to the plate of cooked chicken. Set aside in a warm place. Wipe out the pan.

3 Brown the mushrooms: FF In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. 4 Add the mushrooms and cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Season with salt and pepper.

4 Cook the vegetables: FF Add the garlic, celery, carrots and the white bottoms of scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened. FF Add the bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Turn off the heat and season with salt and pepper to taste.

5 Cook the noodles: FF While the vegetables cook, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, 5 6 or until tender. FF Reserving 1/2 cup of the noodle cooking water, drain thoroughly. Transfer the cooked noodles to the pan of finished vegetables.

6 Finish the noodles & serve your dish: FF To the pan, add the cooked chicken, garlic chives, soy glaze and half the reserved noodle cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining noodle cooking water to achieve your desired consistency.) Turn off the heat. Stir in the sesame oil. Season with salt and pepper to taste. FF Divide the finished noodles between 4 dishes. Garnish with the green tops of the scallions. Enjoy!

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