Sweet Chili Chicken Ramen Stir-Fry
with Kale, Bell Pepper & Toasted Peanuts
For a meal that’s way better than takeout, we toss pieces of golden chicken with crisp bell pepper, wilted kale, and springy ramen noodles, then dress everything in a glossy sweet chili soy sauce. Toasted peanuts add crunch and lime brightens every bite. A hint of Sriracha heat plus fresh cilantro and scallions finish the dish. Best of all, you’ll have dinner 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
10 ounce
Chopped Chicken Breast
1 tablespoon
Fry Seasoning
1 ounce
Sweet Thai Chili Sauce
4 ounce
Kale
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
½ unit
Lime
2 unit
Scallions
1 unit
Bell Pepper
1 teaspoon
Sriracha
4.5 ounce
Ramen Noodles
(Contains: Wheat)
¼ ounce
Cilantro
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
-
Bring a large pot of water to a boil. Wash and dry produce.
-
Chop peanuts. Trim and thinly slice scallions, separating whites from greens. Halve, core, and thinly slice bell pepper. Remove any large stems from kale. Quarter lime. Roughly chop cilantro.
-
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.
-
Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes.
-
Drain and set aside until ready to use in Step 6.
-
While noodles cook, open package of chicken* and drain off any excess liquid.
-
Heat a large drizzle of oil in pan used for peanuts over medium-high heat. Add chicken, scallion whites, bell pepper, and Fry Seasoning; cook, stirring occasionally, until bell pepper begins to soften, 1-2 minutes. (The chicken will finish cooking in the next step.)
- Add kale, sweet soy glaze, chili sauce, 2 TBSP water (3 TBSP for 4 servings), and as much Sriracha as you like to pan with chicken mixture. Stir to combine, then cover pan and reduce heat to medium low. Cook until kale has wilted and chicken is cooked through, 2-4 minutes.
-
Increase heat under pan to medium high; add drained noodles and 1 TBSP butter (2 TBSP for 4 servings). Toss until noodles are evenly coated. TIP: If sauce seems too thin, continue cooking until desired consistency is reached.
-
Turn off heat and stir in juice from one lime wedge (two wedges for 4). Season to taste with salt and pepper.
- Divide stir-fry between shallow bowls; garnish with cilantro, scallion greens, and peanuts. Serve with any remaining lime wedges.
- TIP: Anytime you’re looking for a little pick-me-up, enjoy a RYZE Mushroom Coffee to give your brain and body some delicious benefits.
