Thai-Style Tangy Chicken Noodle Stir-Fry

Name: Thai-Style Tangy Chicken Noodle Stir-Fry 3 easy steps to a delicious dinner
Total time: 15 min
Yield: 2
Cuisine: Southeast Asia
Ingredients: 1 unit Onion; 10 ounce Diced Skinless Dark Meat Chicken; 4 ounce Tangy Tamarind Sauce; 1 unit Lime; 4 ounce Coleslaw Mix; 1 teaspoon Sriracha; 4.5 ounce Ramen Noodles; 1 ounce Peanuts; Cooking Oil; Salt; Pepper

3 easy steps to a delicious dinner

Recipe Development TeamPublished on December 02, 2024

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This flavorful noodle dish comes together in just 15 minutes—all in one pan! You'll stir-fry juicy dark meat chicken, then toss in ramen along with our tangy-sweet tamarind sauce and shredded cabbage and carrots. Finish with a big squeeze of lime juice, a drizzle of Sriracha, and a sprinkle of peanuts for crunchy contrast.

Tags:

Protein Smart

•Quick

•Easy Prep

•New

•Family Friendly

Allergens:

Fish

•Soy

•Wheat

•Peanuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Onion

10 ounce

Diced Skinless Dark Meat Chicken

4 ounce

Tangy Tamarind Sauce

(Contains: Fish, Soy)

1 unit

Lime

4 ounce

Coleslaw Mix

1 teaspoon

Sriracha

4.5 ounce

Ramen Noodles

(Contains: Wheat)

1 ounce

Peanuts

(Contains: Peanuts)

Not included in your delivery

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories660 kcal

Fat17 g

Saturated Fat3.5 g

Carbohydrate80 g

Sugar21 g

Dietary Fiber5 g

Protein40 g

Cholesterol125 mg

Sodium1430 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

Instructions

• Wash and dry produce. • Halve, peel, and slice onion into 1⁄2-inch-thick wedges. Quarter lime. Gently crush peanuts in their bag. • Open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a large pan (large pot for 4 servings) over medium-high heat. Add chicken and onion; season with salt and pepper. Cook, stirring occasionally, until browned, 2-3 minutes (the chicken will finish cooking in the next step).

• Break noodles in half and add to pan with chicken mixture. • Increase heat to high; stir in tamarind sauce and 2 cups water (3 cups for 4 servings). Cook, stirring constantly (separating noodles as you stir), until noodles are tender and sauce has thickened, 6-7 minutes.

• When noodles have 1 minute remaining, add coleslaw mix and juice from one lime wedge (two wedges for 4 servings) to pan. Cook, stirring, until veggies are just softened, 1-2 minutes. (If mixture seems dry, add a splash of water.) Taste and season with salt and pepper if desired. • Divide stir-fry between shallow bowls; squeeze one lime wedge (two wedges for 4) over bowls. Sprinkle peanuts over stir-fry. Serve with Sriracha and remaining lime wedges on the side.

Poultry is fully cooked when internal temperature reaches 165°.