Chicken Chile-Lime Noodles
This Chile-Lime sauce adds the right amount of tang and heat to a protein and veggie packed meal. You can use lo mein noodles or whole-wheat spaghetti noodles – it’s up to you! This recipe is perfect for a quick dinner or lunch when you don’t have much time to cook.
Cook noodles to package directions and set aside.
In a medium-sized bowl, combine chicken, salt, pepper and ½ tsp. of sesame oil and mix to coat all pieces.
In a medium-sized bowl, whisk together the rest of the sesame oil, chicken broth, cornstarch, oyster sauce, dry sherry, lime juice, lime zest, soy sauce, brown sugar and chile-garlic sauce.
Heat a wok or large sauté pan over medium-high heat. Once hot, add the canola oil.
Stir in garlic and ginger, moving around the pan to avoid burning the garlic, about 20 seconds.
Add the chicken in one layer, allow to cook for 2 minutes without moving it. Stir and cook for additional 30 seconds.
Add in cabbage and bell peppers, toss and cook for 2 minutes.
Loosen the noodles in their bowl and add them to the pan and stir-fry for 1 minute.
Add the sauce mixture and fold noodles over to completely coat, about 1 minute.
Add in the bean sprouts and the green onions and toss.
Turn off the heat and pour contents into a large serving dish and top with sesame seeds for garnish.
NOTES: This is such a versatile noodle dish. You can switch up your protein for eggs, tofu, shrimp or steak. I look in our fridge for veggies that need to be used up and often times add those to this recipe for added nutrients. My favorite add-ins are baby bok choy, broccoli and snap peas.
0 servings
Ingredients
Directions
Cook noodles to package directions and set aside.
In a medium-sized bowl, combine chicken, salt, pepper and ½ tsp. of sesame oil and mix to coat all pieces.
In a medium-sized bowl, whisk together the rest of the sesame oil, chicken broth, cornstarch, oyster sauce, dry sherry, lime juice, lime zest, soy sauce, brown sugar and chile-garlic sauce.
Heat a wok or large sauté pan over medium-high heat. Once hot, add the canola oil.
Stir in garlic and ginger, moving around the pan to avoid burning the garlic, about 20 seconds.
Add the chicken in one layer, allow to cook for 2 minutes without moving it. Stir and cook for additional 30 seconds.
Add in cabbage and bell peppers, toss and cook for 2 minutes.
Loosen the noodles in their bowl and add them to the pan and stir-fry for 1 minute.
Add the sauce mixture and fold noodles over to completely coat, about 1 minute.
Add in the bean sprouts and the green onions and toss.
Turn off the heat and pour contents into a large serving dish and top with sesame seeds for garnish.
NOTES: This is such a versatile noodle dish. You can switch up your protein for eggs, tofu, shrimp or steak. I look in our fridge for veggies that need to be used up and often times add those to this recipe for added nutrients. My favorite add-ins are baby bok choy, broccoli and snap peas.
