Tangy Tamarind Chicken Lo Mein

Name: Tangy Tamarind Chicken Lo Mein with Cabbage, Peanuts, Lime & Sriracha
Total time: 20 min
Yield: 2
Cuisine: Southeast Asia
Ingredients: 1 ounce Peanuts; 1 unit Onion; 2 unit Scallions; 1 unit Lime; 4 ounce Coleslaw Mix; 1 teaspoon Sriracha; 4.5 ounce Lo Mein Noodles; 4 ounce Tangy Tamarind Sauce; 10 ounce Chopped Chicken Breast; Salt; Pepper; Cooking Oil

with Cabbage, Peanuts, Lime & Sriracha

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This quick 20-minute meal features chewy lo mein noodles tossed with juicy chicken breast bites, crisp-tender cabbage and carrots, and our tangy-sweet tamarind sauce. It's finished with crunchy peanuts, lime, crisp scallions, and as much Sriracha as you can handle. The best part? You'll enjoy this better-than-take-out dinner straight from your own kitchen!

Tags:

Protein Smart

•Quick

•Easy Prep

•New

•Family Friendly

Allergens:

Peanuts

•Wheat

•Fish

•Soy

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 Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 ounce

Peanuts

(Contains: Peanuts)

1 unit

Onion

2 unit

Scallions

1 unit

Lime

4 ounce

Coleslaw Mix

1 teaspoon

Sriracha

4.5 ounce

Lo Mein Noodles

(Contains: Wheat)

4 ounce

Tangy Tamarind Sauce

(Contains: Fish, Soy)

10 ounce

Chopped Chicken Breast

Not included in your delivery

Salt

Pepper

Cooking Oil

Nutrition Values

/ per serving

Calories690 kcal

Fat18 g

Saturated Fat3 g

Carbohydrate82 g

Sugar22 g

Dietary Fiber5 g

Protein45 g

Cholesterol100 mg

Sodium1390 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 Pot

•Strainer

•Large Pan

Instructions

PDF

• Bring a large pot of salted water to a boil. Wash and dry produce. • Roughly chop peanuts. Halve, peel, and thinly slice onion. Trim and thinly slice scallions, separating whites from greens. Quarter lime.

• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes, then drain.

• While noodles cook, 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 onion and cook, stirring occasionally, until beginning to soften, 1-2 minutes. • Open package of chicken and drain off any excess liquid. Add chicken and scallion whites to pan; season with salt and pepper. Cook, stirring occasionally, until onion has softened and chicken is browned and cooked through, 4-6 minutes.

• Add coleslaw mix and tamarind sauce to pan with chicken mixture. Cook, stirring occasionally, until cabbage is tender, 2-3 minutes more. • Add drained noodles, half the peanuts, and a squeeze of lime juice (big squeeze for 4 servings); toss to coat. Taste and season with salt and pepper if desired.

• Divide chicken lo mein between shallow bowls; top with scallion greens and remaining peanuts. Serve with Sriracha and any remaining lime wedges on the side.

Poultry is fully cooked when internal temperature reaches 165°.