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.
½lbboneless skinless chicken breastcut into 1/4 inch slices
½tspCeltic sea salt
¼tspfresh cracked black pepper
1 ½tspsesame oilseparated in half
For the sauce:
the other half of the sesame oil
¼cupunsalted chicken broth
1tspcornstarch
3tbspoyster sauce
½cupdry sherry
2tbspfresh lime juice
1tspfresh grated lime zest
3tbsplow sodium soy sauceor you can use Bragg's Liquid Aminos
2tbspchile-garlic sauceI like to serve a small saucer on the side for those that like it extra spicy
1tbsplight brown sugar
1tbspgarlicminced
1tbspgingerminced
8ozwhole-wheat spaghettior lo mein noodles
1tbspcanola oil
6cupsthinly sliced green cabbage
2thinly sliced red bell peppers
½cupbean sprouts
4green scallionssliced at an angle, just the green tops
1tbspsesame seeds
1
Cook noodles to package directions and set aside.
2
In a medium-sized bowl, combine chicken, salt, pepper and ½ tsp. of sesame oil and mix to coat all pieces.
3
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.
4
Heat a wok or large sauté pan over medium-high heat. Once hot, add the canola oil.
5
Stir in garlic and ginger, moving around the pan to avoid burning the garlic, about 20 seconds.
6
Add the chicken in one layer, allow to cook for 2 minutes without moving it. Stir and cook for additional 30 seconds.
7
Add in cabbage and bell peppers, toss and cook for 2 minutes.
8
Loosen the noodles in their bowl and add them to the pan and stir-fry for 1 minute.
9
Add the sauce mixture and fold noodles over to completely coat, about 1 minute.
10
Add in the bean sprouts and the green onions and toss.
11
Turn off the heat and pour contents into a large serving dish and top with sesame seeds for garnish.
12
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.
Nutrition Facts
0 servings
Serving size
Ingredients
For the chicken:
½lbboneless skinless chicken breastcut into 1/4 inch slices
½tspCeltic sea salt
¼tspfresh cracked black pepper
1 ½tspsesame oilseparated in half
For the sauce:
the other half of the sesame oil
¼cupunsalted chicken broth
1tspcornstarch
3tbspoyster sauce
½cupdry sherry
2tbspfresh lime juice
1tspfresh grated lime zest
3tbsplow sodium soy sauceor you can use Bragg's Liquid Aminos
2tbspchile-garlic sauceI like to serve a small saucer on the side for those that like it extra spicy
1tbsplight brown sugar
1tbspgarlicminced
1tbspgingerminced
8ozwhole-wheat spaghettior lo mein noodles
1tbspcanola oil
6cupsthinly sliced green cabbage
2thinly sliced red bell peppers
½cupbean sprouts
4green scallionssliced at an angle, just the green tops
1tbspsesame seeds
Directions
1
Cook noodles to package directions and set aside.
2
In a medium-sized bowl, combine chicken, salt, pepper and ½ tsp. of sesame oil and mix to coat all pieces.
3
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.
4
Heat a wok or large sauté pan over medium-high heat. Once hot, add the canola oil.
5
Stir in garlic and ginger, moving around the pan to avoid burning the garlic, about 20 seconds.
6
Add the chicken in one layer, allow to cook for 2 minutes without moving it. Stir and cook for additional 30 seconds.
7
Add in cabbage and bell peppers, toss and cook for 2 minutes.
8
Loosen the noodles in their bowl and add them to the pan and stir-fry for 1 minute.
9
Add the sauce mixture and fold noodles over to completely coat, about 1 minute.
10
Add in the bean sprouts and the green onions and toss.
11
Turn off the heat and pour contents into a large serving dish and top with sesame seeds for garnish.
12
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.
