Sesame Ginger Crunch Chicken Noodle Stir-Fry

🥘 Ingredients

• bell pepper
  2 unit
• black pepper
• butter
  2 tbsp
• cilantro
  ½ ounce
• cooking oil
  1 tbsp
• crispy fried onions
  2 unit
• diced skinless dark meat chicken
  20 oz
• lime
  2 unit
• lo mein noodles
  9 oz
• peanuts
  1 oz
• salt
• scallions
  4 unit
• sesame ginger crunch
  2 unit
• sweet soy glaze
  1/2 c
• sweet thai chili sauce
  2 oz

🍳 Cookware

• large pot
• strainer
• large pan

1. 

   1

   Bring a large pot of salt 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 .

   salt, peanuts: 1 oz, scallions: 4 unit, bell pepper: 2 unit, lime: 2 unit, cilantro: ½ ounce
2. 

   2

   Once water is boiling, add lo mein noodles to pot. Cook, stirring occasionally, until al dente, ⏱️ 5-7 minutes . Drain with a strainer ; set aside until ready to use in Step 6.

   lo mein noodles: 9 oz
3. 

   3

   While noodles cook, briefly heat a large 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.
4. 

   4

   Heat a large drizzle of cooking oil in the pan used for peanuts over medium-high heat. Add scallion whites and bell pepper; season with salt and black pepper . Cook, stirring, until tender and lightly browned, ⏱️ 5-7 minutes . Transfer veggies to a second plate.

   cooking oil: 1 tbsp, black pepper
5. 

   5

   Heat a drizzle of oil in the pan used for veggies over medium-high heat. Add diced skinless dark meat chicken seasoned with sesame ginger crunch ; cook, stirring occasionally, until browned and cooked through, ⏱️ 4-6 minutes . Stir in veggies, sweet soy glaze , sweet thai chili sauce , ¼ cup water, and butter . Cook, stirring, until well coated, ⏱️ 1-2 minutes ; remove from heat.

   diced skinless dark meat chicken: 20 oz, sesame ginger crunch: 2 unit, sweet soy glaze: 1/2 c, sweet thai chili sauce: 2 oz, butter: 2 tbsp
6. 

   6

   Add drained noodles, a squeeze of lime juice, and a pinch of lime zest to the pan with the 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.

   crispy fried onions: 2 unit