Ingredients
1 tbsp. vegetable oil
3 boneless skinless chicken breasts
2 tsp. garlic powder
1 tsp. cayenne
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1/4 c. thinly sliced green onions
1 red bell pepper, chopped
1 large carrot, cut into matchsticks
1 large zucchini, cut into half moons
12 oz. cooked lo mein noodles
Freshly chopped cilantro, for garnish
1/3 c. low-sodium sauce
Juice of 1/2 lime
2 tbsp. chili garlic sauce (or Sriracha)
1 tbsp. creamy peanut butter
2 tbsp. low-sodium chicken broth
Preparation
Step 1In a large skillet over medium heat, heat oil. Add chicken and season with garlic powder, cayenne, salt, and pepper. Cook until golden, 8 minutes, then flip and season other side and cook 8 minutes more. Set aside to let rest 10 minutes, then cut into bite-size pieces.Step 2Add garlic and green onions to skillet and cook until fragrant, 1 minutes. Add bell pepper, carrots, and zucchini and cook until soft, 6 minutes more.Step 3Meanwhile, make sauce: In a bowl, whisk together soy sauce, lime juice, chili garlic sauce, peanut butter, and chicken broth.Step 4Add cooked chicken to veggies and pour over sauce. Let simmer 2 minutes, then add cooked noodles and toss until saucy.Step 5Garnish with cilantro and serve.
If these are the type of noodles you crave, check out all of these Asian-inspired noodles!
