Spicy Cashew Chicken Lo Mein
with Dark Meat Chicken, Bell Pepper & Lime
Sweet and savory with a touch of heat, this stir-fry is made for busy weeknights but flavorful enough for any day of the week. Succulent chicken cooks with bell pepper, scallion whites, and garlic powder before getting stir-fried with lo mein noodles in a soy-chili sauce. Cashews, scallion greens, and a final squeeze of lime is all that’s needed.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 ounce
Sweet Thai Chili Sauce
½ ounce
Cashews
(Contains Tree Nuts)
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
1 unit
Lime
1 teaspoon
Garlic Powder
4.5 ounce
Lo Mein Noodles
(Contains Wheat)
1 unit
Green Bell Pepper
2 unit
Scallions
10 ounce
Diced Skinless Dark Meat Chicken
1 teaspoon
Sriracha
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, core, and thinly slice bell pepper. Trim and thinly slice scallions, separating whites from greens. Quarter lime. • In a small bowl, combine sweet soy glaze, chili sauce, 1⁄4 cup water (1/3 cup for 4 servings), and as much Sriracha as you like.
• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. • Drain and set aside until ready to use in Step 4.
• Meanwhile, open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, bell pepper, scallion whites, salt, and pepper. Cook, stirring occasionally, until bell pepper has softened and chicken is cooked through, 4-6 minutes. • Add garlic powder; stir to combine.
• Stir drained noodles, soy-chili sauce, and juice from one lime wedge (two wedges for 4 servings) into pan with chicken and veggies. Cook, stirring constantly, until sauce has thickened, 1-3 minutes. TIP: If noodles seem dry, add water 1 TBSP at a time until everything is coated in sauce. • Divide lo mein between shallow bowls; top with cashews and scallion greens. Serve with any remaining lime wedges on the side.
Poultry is fully cooked when internal temperature reaches 165°.