Chicken Chile-Lime Noodles

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CategoryCuisineTags, , DifficultyBeginner

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.

Yields1 Serving
Prep Time30 minsCook Time30 minsTotal Time1 hr

For the chicken:
 ½ lb boneless skinless chicken breastcut into 1/4 inch slices
 ½ tsp Celtic sea salt
 ¼ tsp fresh cracked black pepper
 1 ½ tsp sesame oilseparated in half
For the sauce:
 the other half of the sesame oil
 ¼ cup unsalted chicken broth
 1 tsp cornstarch
 3 tbsp oyster sauce
 ½ cup dry sherry
 2 tbsp fresh lime juice
 1 tsp fresh grated lime zest
 3 tbsp low sodium soy sauceor you can use Bragg's Liquid Aminos
 2 tbsp chile-garlic sauceI like to serve a small saucer on the side for those that like it extra spicy
 1 tbsp light brown sugar
 1 tbsp garlicminced
 1 tbsp gingerminced
 8 oz whole-wheat spaghettior lo mein noodles
 1 tbsp canola oil
 6 cups thinly sliced green cabbage
 2 thinly sliced red bell peppers
 ½ cup bean sprouts
 4 green scallionssliced at an angle, just the green tops
 1 tbsp sesame 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.

Ingredients

For the chicken:
 ½ lb boneless skinless chicken breastcut into 1/4 inch slices
 ½ tsp Celtic sea salt
 ¼ tsp fresh cracked black pepper
 1 ½ tsp sesame oilseparated in half
For the sauce:
 the other half of the sesame oil
 ¼ cup unsalted chicken broth
 1 tsp cornstarch
 3 tbsp oyster sauce
 ½ cup dry sherry
 2 tbsp fresh lime juice
 1 tsp fresh grated lime zest
 3 tbsp low sodium soy sauceor you can use Bragg's Liquid Aminos
 2 tbsp chile-garlic sauceI like to serve a small saucer on the side for those that like it extra spicy
 1 tbsp light brown sugar
 1 tbsp garlicminced
 1 tbsp gingerminced
 8 oz whole-wheat spaghettior lo mein noodles
 1 tbsp canola oil
 6 cups thinly sliced green cabbage
 2 thinly sliced red bell peppers
 ½ cup bean sprouts
 4 green scallionssliced at an angle, just the green tops
 1 tbsp sesame 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.

Chicken Chile-Lime Noodles