Sweet Chili Chicken Rice Noodle Stir-Fry
with Bell Pepper, Cabbage & Sesame Seeds
- Sesame
- Soy
- Wheat
Tender chicken and crisp bell pepper are tossed with silky rice noodles in a glossy, sweet-spicy sauce made from Thai chili sauce, Szechuan paste, sweet soy glaze, and lime. Crunchy cabbage slaw adds textural contrast while sesame seeds and Korean chili flakes provide the finishing touches. This stir-fry delivers bold flavors with just the right amount of heat.
Ingredients
1 unit
Green Bell Pepper
10 ounce
Chopped Chicken Breast
1 ounce
Sweet Thai Chili Sauce
1 unit
Onion
6 ounce
Thick Rice Noodles
1 teaspoon
Korean Chili Flakes
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
2 tablespoon
Szechuan Paste
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
1 unit
Lime
8 ounce
Coleslaw Mix
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
- Bring a medium pot of water to a boil.
-
Once water is boiling, add noodles and a large drizzle of oil to pot. Cook, stirring occasionally, until al dente, 6-8 minutes.
-
Drain and rinse under cold water until cool, at least 30 seconds. Drizzle noodles with oil; set aside until ready to use in Step 5.
- While noodles cook, wash and dry produce.
-
Quarter lime. Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips.
-
In a small bowl, combine sweet soy glaze, Szechuan paste, chili sauce, 2 TBSP water (4 TBSP for 4 servings), and a squeeze of lime juice.
-
Open package of chicken* and drain off any excess liquid.
-
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion, chicken, a pinch of salt, and pepper; cook, stirring occasionally, until onion is lightly browned and chicken is browned and cooked through, 4-6 minutes.
-
Turn off heat; transfer to a plate. Wipe out pan.
-
Heat a large drizzle of oil in pan used for chicken over medium-high heat. Add bell pepper, coleslaw mix, and a pinch of salt; cook, stirring occasionally, until browned and tender, 4-5 minutes.
-
Add garlic-ginger scallion paste; cook, stirring, until fragrant, 30-60 seconds.
-
Reduce heat under pan with veggies to medium; add drained noodles, chili sauce mixture, and ½ cup water (¾ cup for 4 servings). Cook, stirring, until combined, 30-60 seconds more. TIP: If noodles stick together, break up with a spoon; if they seem dry, add another drizzle of oil.
-
Turn off heat; add chicken mixture, sesame seeds, and half the chili flakes. Toss until coated.
-
Divide stir-fry between shallow bowls. Garnish with as many remaining chili flakes as you like. Serve with remaining lime wedges on the side.
