Spicy Coconut Lime Chicken Lo Mein
with Bell Pepper & Sriracha
These saucy lo mein noodles—loaded with savory chicken and sweet bell pepper—are vibrant, fresh, and full of flavor. Coconut milk is the key to making a creamy sauce in a flash, while freshly squeezed lime juice adds brightness to this sweet-and-spicy dish. The best part? You’ll have it on the table in under 30 minutes!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Lime
1 teaspoon
Garlic Powder
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 teaspoon
Sriracha
1 ounce
Sweet Thai Chili Sauce
4.5 ounce
Lo Mein Noodles
(Contains: Wheat)
1 unit
Bell Pepper
2 unit
Scallions
10 ounce
Chopped Chicken Breast
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Trim and cut scallion whites into 1-inch batons; thinly slice scallion greens. Quarter lime.
• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. • Drain and set aside. (You’ll finish the noodles in Step 5.)
• While noodles cook, heat a large drizzle of oil in a large pan over medium-high heat; add bell pepper and scallion whites. Cook, stirring occasionally, until veggies begin to brown, 3 minutes. • Meanwhile, open package of chicken* and drain off any excess liquid. • Once veggies begin to brown, add chicken to pan; season with garlic powder, a pinch of salt, and pepper. Cook, stirring occasionally, until veggies are tender and chicken is browned and cooked through, 5-7 minutes.
• To pan with veggies and chicken, add coconut milk, chili sauce, juice from two lime wedges (four wedges for 4 servings), and as much Sriracha as you like (we used half the packet; whole packet for 4). Stir to combine. • Bring to a boil, then reduce heat to low and simmer until sauce has thickened, 1-2 minutes more.
• Remove pan from heat and add drained noodles. Toss until thoroughly coated. Taste and season with salt and pepper if desired. TIP: If sauce seems too thick, add water a splash at a time until desired consistency is reached.
• Divide chicken lo mein between shallow bowls; top with scallion greens and as much remaining Sriracha as you like. Serve with remaining lime wedges on the side.