Sweet & Spicy Chicken Lo Mein
From Cats’ Kitchen
Total Time: 20 mins | Yield: 4 Servings | Protein 45 g
Ingredients
12 ounces green beans
16 ounces (1 pound) chicken breast, chopped
9 ounces lo mein noodles
2 ounces Sweet Thai Chili Sauce
2 teaspoons Korean Chili Flakes
8 Tablespoons sweet soy glaze
1 head of broccoli
1 lime
2 teaspoons garlic powder
1 ounce peanuts
2 teaspoons cooking oil
Salt to taste
Pepper to taste
2 Tablespoons butter
Instructions
Bring a medium pot (large pot for 4 servings) of salted water to a boil. Wash and dry produce.
Cut broccoli into bite-size pieces if necessary. Quarter lime. Roughly chop peanuts.
TIP: For added flavor, toast peanuts before chopping. Add peanuts to a large dry pan over medium-high heat. Cook, stirring often, until toasted, 2–4 minutes. Season with salt; cook, stirring for 1 minute more.Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5–7 minutes, then drain.
While noodles cook, open package of chicken and drain off any excess liquid.
Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and broccoli; season with garlic powder, salt, and pepper. Cook, stirring occasionally, until chicken is browned and cooked through and broccoli is tender, 4–6 minutes.
TIP: If your broccoli isn’t bright green after 2–3 minutes, cover the pan to help it cook!Remove pan from heat. Add sweet soy glaze, chili sauce, 1 Tablespoon butter (2 Tablespoons for 4 servings), and as many chili flakes as you like (we used ½ teaspoon; 1 teaspoon for 4); stir to combine. If sauce is too sweet, add a splash of water. Taste and season with salt and pepper, if desired.
To pan with chicken and broccoli, add drained noodles and juice from one lime wedge (two wedges for 4 servings); toss to coat. Taste and season with salt.
Divide chicken lo mein between shallow bowls and sprinkle chopped peanuts on top. Serve with any remaining lime wedges on the side.