Sweet Chili Chicken Ramen Stir-Fry

🥘 Ingredients

• Fry Seasoning
  2 tbsp
• Sriracha
  2 tsp
• Sweet Soy Glaze
  1/2 c
• Sweet Thai Chili Sauce
  2 oz
• bell pepper
  2
• black pepper
• butter
  2 tbsp
• chopped chicken breast
  20 oz
• cilantro
  ½ oz
• cooking oil
  2 tsp
• kale
  8 oz
• lime
  1
• peanuts
  1 oz
• ramen noodles
  9 oz
• salt
• scallions
  4

🍳 Cookware

• large pot
• large dry pan
• large pot

1. 

   1

   Bring a large pot of water to a boil. Wash and dry all 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 .

   peanuts: 1 oz, scallions: 4, bell pepper: 2, kale: 8 oz, lime: 1, cilantro: ½ oz
2. 

   2

   Heat a large dry pan over medium-high heat. Add chopped peanuts and cook, stirring occasionally, until golden and fragrant, ⏱️ 2 minutes to ⏱️ 3 minutes . Turn off heat; transfer to a plate. Wipe out pan.
3. 

   3

   Once water is boiling, add ramen noodles to large pot . Cook, stirring occasionally, until al dente, ⏱️ 5 minutes to ⏱️ 7 minutes . Drain and set aside until ready to use in Step 6.

   ramen noodles: 9 oz
4. 

   4

   While noodles cook, open package of chopped chicken breast and drain off any excess liquid. Heat a large drizzle of cooking 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 minutes to ⏱️ 2 minutes . The chicken will finish cooking in the next step.

   chopped chicken breast: 20 oz, cooking oil: 2 tsp, Fry Seasoning: 2 tbsp
5. 

   5

   Stir in Sweet Thai Chili Sauce , Sweet Soy Glaze , and Sriracha . Cook, stirring, until chicken is cooked through and sauce is heated through, ⏱️ 2 minutes .

   Sweet Thai Chili Sauce: 2 oz, Sweet Soy Glaze: 1/2 c, Sriracha: 2 tsp
6. 

   6

   Increase heat under pan to medium high; add drained noodles and butter . 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. Season to taste with salt and black pepper .

   butter: 2 tbsp, salt, black pepper
7. 

   7

   Divide between bowls. Garnish with reserved scallion greens and cilantro. Serve with lime wedges.