Chinese-Style Organic Chicken & Bell Pepper Lo Mein

🥘 Ingredients

• black pepper
• chicken cutlets
  24 oz
• chicken stock concentrate
  2 unit
• cooking oil
  2 tsp
• cornstarch
  1 tbsp
• garlic powder
  2 tsp
• green bell pepper
  2 unit
• ketchup
  2 unit
• lo mein noodles
  9 oz
• paper towels
• red onion
  2 unit
• salt
• scallions
  4 unit
• soy sauce
  2 tbsp
• sriracha
  2 tsp
• sweet soy glaze
  1/2 c
• tomato
  2 unit
• water

🍳 Cookware

• medium pot
• medium bowl
• strainer
• large pan
• small bowl

1. 

   1

   Bring a medium pot of salted water to a boil. Pat chicken cutlets dry with paper towels ; thinly slice against the grain. In a medium bowl , combine garlic powder , half the cornstarch , half the soy sauce , a small pinch of salt , and black pepper (all the cornstarch and all the soy sauce for 4 servings). Add chicken; toss until coated. Set aside until ready to use in Step 4.

   chicken cutlets: 24 oz, paper towels, garlic powder: 2 tsp, cornstarch: 1 tbsp, soy sauce: 2 tbsp, salt, black pepper
2. 

   2

   Once water is boiling, add lo mein noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain using a strainer and set aside.

   lo mein noodles: 9 oz
3. 

   3

   While noodles cook, wash and dry produce. Cut tomato into ½-inch wedges. Core, deseed, and dice green bell pepper into ½-inch pieces. Halve, peel, and cut red onion into ½-inch-thick wedges. Trim and thinly slice scallions greens; cut scallion whites into 1-inch batons.

   tomato: 2 unit, green bell pepper: 2 unit, red onion: 2 unit, scallions: 4 unit
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until a crust forms, 4-6 minutes (chicken will finish cooking in the next step). Turn off heat; transfer to a plate. Wipe out pan.

   cooking oil: 2 tsp
5. 

   5

   Heat another drizzle of oil in pan used for chicken over medium heat. Add tomato, bell pepper, onion, and scallion whites; cook, stirring occasionally, until browned and tender, 4-6 minutes. While veggies cook, in a small bowl , whisk together sweet soy glaze , sriracha , ketchup , chicken stock concentrate , and ⅓ cup water (½ cup for 4 servings). Add chicken, noodles, and sauce mixture to pan with veggies. Cook, stirring constantly, until sauce has thickened and chicken is cooked through, 1-2 minutes. (For 4, transfer veggies to a large bowl. Finish cooking chicken, noodles, and sauce in pan as instructed; transfer to bowl with veggies and toss to combine.) Taste and season with salt and pepper if desired.

   sweet soy glaze: 1/2 c, sriracha: 2 tsp, ketchup: 2 unit, chicken stock concentrate: 2 unit, water
6. 

   6

   Divide lo mein between plates and top with scallion greens. Serve.