Thai-Style Tangy Chicken Noodle Stir-Fry

🥘 Ingredients

• black pepper
  1 tsp
• coleslaw mix
  1½ cups
• cooking oil
  2 tbsp
• diced skinless dark meat chicken
  12 oz
• lime (wedge)
  1 unit
• onion (diced)
  1 unit
• peanuts
  2 tbsp
• ramen noodles
  2 packets
• salt
  1 tsp
• sriracha
  1 tbsp
• tangy tamarind sauce
  3 tbsp

🍳 Cookware

• large pan

1. 

   1

   Wash and dry all produce. Heat cooking oil in a large pan over medium-high heat. Add onion and cook ⏱️ 3 minutes until softened. Add diced skinless dark meat chicken , salt , and black pepper . Cook, stirring occasionally, ⏱️ 5 minutes until chicken is cooked through.

   cooking oil: 2 tbsp, onion: 1 unit (diced), diced skinless dark meat chicken: 12 oz, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Stir in tangy tamarind sauce and bring to a simmer. Break ramen noodles in half and add to pan with chicken mixture. Cook, tossing constantly ⏱️ 3 minutes until noodles are tender.

   tangy tamarind sauce: 3 tbsp, ramen noodles: 2 packets
3. 

   3

   When noodles have 1 minute remaining, add coleslaw mix and juice from one lime to pan. Cook, stirring, until veggies are just softened ⏱️ 1 minute . If mixture seems dry, add a splash of water. Taste and season with salt and pepper if desired. Divide between bowls and top with sriracha and peanuts . Serve with remaining lime wedges on the side.

   coleslaw mix: 1½ cups, lime: 1 unit (wedge), sriracha: 1 tbsp, peanuts: 2 tbsp