Sesame Ginger Chicken Noodle Stir-Fry with Crunchy Toppings

This sesame ginger chicken noodle stir-fry brings together tender dark meat chicken, colorful bell pepper and chewy lo mein noodles in a sweet soy glaze with a touch of chili heat. It’s a flavor-packed dish that’s perfect for a quick weeknight dinner.

What makes this recipe truly special is the medley of crunchy toppings: toasted peanuts, crispy fried onions, fresh cilantro and a squeeze of lime. Each bite offers a perfect balance of savory, sweet and tangy, with a satisfying crunch that beats takeout every time.

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Ingredients

4.5 ounce Lo Mein NoodlesView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit Sesame Ginger CrunchView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Roughly chop the peanuts. Trim and thinly slice the scallions, separating the white parts from the green tops. Halve, core and thinly slice the bell pepper. Zest and quarter the lime. Roughly chop the cilantro.
2. Open the package of chicken and drain off any excess liquid. In a medium bowl, combine the chicken with the sesame ginger crunch; season with pepper. Toss to coat. Set aside. Once the water is boiling, add the noodles to the pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.
3. While the noodles cook, heat a large dry pan over medium-high heat. Add the peanuts and cook, stirring occasionally, until golden and fragrant, 2-3 minutes. Transfer to a plate and wipe out the pan.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add the scallion whites and bell pepper; season with salt and pepper. Cook, stirring, until tender and lightly browned, 5-7 minutes. Transfer the vegetables to a plate.
5. Heat another drizzle of oil in the pan over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Stir in the cooked vegetables, sweet soy glaze, sweet Thai chili sauce, ¼ cup water and 1 tablespoon butter. Cook, stirring, until well coated, 1-2 minutes. Remove from heat.
6. Add the drained noodles, a squeeze of lime juice and a pinch of lime zest to the pan with the chicken mixture. Toss to coat. Taste and adjust seasoning with salt and pepper if needed. Divide the noodle stir-fry among shallow bowls. Top with the toasted peanuts, scallion greens, cilantro and crispy fried onions. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute boneless skinless chicken breast, but dark meat stays juicier and more flavorful in stir-fries.

What can I use instead of lo mein noodles?

You can use udon noodles, soba noodles or even spaghetti in a pinch. Adjust cooking time as needed.

Is this dish spicy?

It has a mild heat from the sweet Thai chili sauce. For more spice, add sriracha or chili flakes.