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Recipes
Sweet and Sour Gingered Chicken with Asian-Style Vegetables and Udon Noodles
4 servings
1 hour total

Ingredients

For sweet and sour chicken
  • 1 (1-inch) piece fresh ginger
  • 10 cloves Spice World Peeled Garlic
  • 4 boneless, skinless chicken thighs (about 1 lb)
  • 1 large zip-top bag
  • 2 tablespoons Wesson 100% Natural Canola Oil
  • 1 teaspoon ground ginger
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
For sauce
  • ¼ cup jarred roasted red peppers
  • 2 limes
  • 1 (8 oz) can pineapple tidbits
  • ½ cup reduced-sodium soy sauce
  • ½ cup Nakano Rice Vinegar
  • 2 tablespoons Domino Golden Sugar
  • 1 tablespoon ginger spice paste
  • 2 tablespoons water
  • 2 tablespoons cornstarch

For vegetables and noodles
  • 2 cups Nappa cabbage
  • 2 cups bok choy
  • 12 snow peas
  • 1 bunch green onions
  • 2 carrots
  • 4 tablespoons Wesson 100% Natural Canola Oil, divided
  • 2 tablespoons sesame oil, divided
  • 1 (7.76 oz) pack udon noodles

Steps

    1. Prepare chicken. Peel and grate ginger (3 tablespoons); mince garlic (2 tablespoons). Slice chicken thighs into ½-inch pieces and place into zip-top bag (wash hands). Add to bag: 2 tablespoons oil, 2 tablespoons fresh ginger, 1 tablespoon garlic, ground ginger, salt, and pepper. Seal bag tightly and knead gently to coat chicken; chill 30 minutes.
    2. Prepare sauce. Drain roasted red peppers, then coarsely chop. Juice limes (2 tablespoons). Combine in medium saucepan: red peppers, pineapple tidbits and juice, soy sauce, rice vinegar, lime juice, sugar, and ginger paste until blended. Bring to boil over medium-high. Combine water and cornstarch in small bowl until blended. Whisk cornstarch mixture slowly into pan and cook 3–4 minutes, stirring constantly, until thickened. Remove pan from heat and reserve.
    3. Prepare vegetables and noodles. Cut cabbage and bok choy into 1-inch pieces. Slice snow peas into thirds lengthwise. Trim ends of green onions and cut into 1-inch pieces. Peel carrot, cut in halve lengthwise, lay flat, and slice thinly on the bias.
    4. Heat 2 tablespoons canola oil and 1 tablespoon sesame oil in large sauté pan (or wok) on high 3–4 minutes until oil begins to smoke slightly. Add vegetables, remaining 1 tablespoon fresh ginger, and remaining 1 tablespoon garlic to pan. Sauté 3–4 minutes, stirring occasionally, until vegetables become slightly tender. Remove vegetables from pan and cover to keep warm.
    5. Heat remaining 2 tablespoons canola oil and 1 tablespoon sesame oil in same pan. Remove chicken from bag and add to pan (discard marinade). Cook chicken 3–4 minutes, stirring occasionally, until browned and 165°F. Return vegetables to pan, then add reserved sauce and noodles. Stir and simmer until coated and heated through. Serve.

Amount per ¼ recipe serving: Calories 720, Total Fat 35g, Sat Fat 4.5g, Trans Fat 0g, Chol 105mg, Sodium 1740mg, Total Carb 72g, Fiber 4g, Total Sugar 19g, (Incl. 7g Added Sugars), Protein 29g, Vitamin D 0%, Calc 8%, Iron 15%, Potassium 15%