Mongolian Chicken Udon (TOP REVIEWS)

1. Wash and dry the red pepper, then slice into 1-inch strips (trim the cut edge as needed). Wash the snap peas, then cut them in half. Set both aside until Step 4.
2. Pat the diced chicken breast dry, then place it in the small bowl with the cornstarch. Mix well to coat each piece of chicken completely.
3. Place the first sauté pan on medium-high heat with 2 tablespoons of a high smoke point oil (such as canola, soy, avocado, or grapeseed oil). Heat for 3-5 minutes. To test if the oil is hot enough, gently place one piece of chicken in the pan. The chicken will sizzle if the oil is hot enough. Once ready, CAREFULLY add the remaining meat. Some sizzling and popping are normal! Use the slotted spoon to stir the chicken. When it is browned and crispy, pour in the Mongolian Sauce and stir. Remove from heat and set aside until the plating.
4. While the chicken is cooking, place the second sauté pan on medium-high heat with 1 tablespoon of oil. Preheat for 2-3 minutes, then add the cut red pepper, snap peas, and carrots. Cook until softened (2-3 minutes), then stir in the udon noodles. Sauté for 2-3 minutes more, then pour in the Orange Stir Fry (#1) and simmer for 1 minute. Remove from heat and turn off all heating elements.
5. Divide the noodles and vegetables between two dinner plates. Top with the Mongolian chicken. If desired, pour any remaining sauce over the noodles. Enjoy!!

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.