Chicken Chile-Lime Noodles

Chicken Chile-Lime NoodlesThis 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.

Ingredients

For the chicken:
• ½ pound boneless skinless chicken breast, cut into ¼-inch slices.
• ½ tsp. Celtic sea salt.
• ¼ tsp. fresh cracked black pepper.
• *1 ½ tsp. sesame oil, separate 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. lime juice.
• 1 tsp. freshly grated lime zest.
• 3 Tbsp. low sodium soy sauce (or you can use Bragg’s Liquid Aminos).
• 2 Tbsp. chile-garlic sauce (I serve a small saucer on the side for those that want more spice).
• 1 Tbsp. light brown sugar.
• 1 Tbsp. Garlic, minced.
• 1 Tbsp. Ginger, minced.
• 8 oz. whole-wheat spaghetti or lo mein noodles.
• 1 Tbsp. canola oil.
• 6 cups thinly sliced green cabbage.
• 2 red bell peppers, thinly sliced.
• ½ cup bean sprouts.
• 4 scallions sliced at an angle (just use the green tops-save the white bottoms for another dish).
• 1 Tbsp. sesame seeds.

Directions

*Cook noodles to package directions and set aside.
1 – In a medium-sized bowl, combine chicken, salt, pepper and ½ tsp. of sesame oil and mix to coat all pieces.
2 – 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.
3 – Heat a wok or large sauté pan over medium-high heat. Once hot, add the canola oil.
4 – Stir in garlic and ginger, moving around the pan to avoid burning the garlic, about 20 seconds.
5 – Add the chicken in one layer, allow to cook for 2 minutes without moving it. Stir and cook for additional 30 seconds.
6 – Add in cabbage and bell peppers, toss and cook for 2 minutes.
7 – Loosen the noodles in their bowl and add them to the pan and stir-fry for 1 minute.
8 – Add the sauce mixture and fold noodles over to completely coat, about 1 minute.
9 – Add in the bean sprouts and the green onions and toss.
10 – 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.

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Inspired by: http://www.eatingwell.com/recipe/250601/chile-lime-veggie-noodles/ and https://www.jessicagavin.com/chicken-lo-mein/