Sesame Ginger Crunch Chicken Noodle Stir-Fry
with Dark Meat Chicken, Bell Pepper, Peanuts & Crispy Fried Onions
- Wheat
- Sesame
- Soy
- Peanuts
- Milk
Tender, flavorful dark meat chicken is seasoned with our sesame ginger crunch, then stir-fried with bell pepper and scallions. It’s then tossed with lo mein noodles and a sweet soy glaze with a hint of chili heat. Finish the dish with a bevy of toppings—toasted peanuts, crispy fried onions, fresh cilantro, and zesty lime—to create the perfect umami-packed bowl that beats takeout every time.
Ingredients
4.5 ounce
Lo Mein Noodles
(Contains: Wheat)
1 ounce
Sweet Thai Chili Sauce
1 unit
Sesame Ginger Crunch
(Contains: Sesame)
10 ounce
Diced Skinless Dark Meat Chicken
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Lime
1 unit
Crispy Fried Onions
(Contains: Wheat)
2 unit
Scallions
1 unit
Bell Pepper
¼ ounce
Cilantro
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Bring a large pot of salted water to a boil. Wash and dry produce.
-
Roughly chop peanuts. Trim and thinly slice scallions, separating whites from greens. Halve, core, and thinly slice bell pepper. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Roughly chop cilantro.
- Open package of chicken* and drain off any excess liquid.
- In a medium bowl, combine chicken and sesame ginger crunch; season with pepper. Toss to coat. Set aside until ready to use in Step 5.
-
Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain; set aside until ready to use in Step 6.
-
While noodles cook, briefly heat a large dry pan over medium-high heat. Add peanuts and cook, stirring occasionally, until golden and fragrant, 2-3 minutes.
-
Turn off heat; transfer to a plate. Wipe out pan.
-
Heat a large drizzle of oil in pan used for peanuts over medium-high heat. Add scallion whites and bell pepper; season with salt and pepper.
-
Cook, stirring, until tender and lightly browned, 5-7 minutes. Transfer veggies to a second plate.
-
Heat a drizzle of oil in pan used for veggies over medium-high heat. Add seasoned chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
-
Stir in veggies, sweet soy glaze, chili sauce, ¼ cup water, and 1 TBSP butter (½ cup water and 2 TBSP butter for 4 servings). Cook, stirring, until well coated, 1-2 minutes; remove from heat.
-
Add drained noodles, a squeeze of lime juice, and a pinch of lime zest to pan with chicken mixture; toss to coat. Taste and season with salt and pepper if desired.
-
Divide noodle stir-fry between shallow bowls. Top with peanuts, scallion greens, cilantro, and crispy fried onions. Serve with remaining lime wedges on the side.
