Spicy Cashew Chicken Ramen Stir-Fry with Green Beans and Bell Pepper

This spicy cashew chicken ramen stir-fry is the perfect weeknight dinner when you need something fast, flavorful and satisfying. Tender chicken breast cooks alongside crisp green beans and bell pepper, then gets tossed with ramen noodles in a sweet and spicy soy-chili sauce. Crunchy cashews and a squeeze of fresh lime add the perfect finishing touch.

Ready in just 20 minutes, this dish brings together savory, sweet and heat in one bowl. It’s a complete meal that’s sure to become a regular in your dinner rotation.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 ounce CashewsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView 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 produce. Trim green beans if necessary; halve green beans. 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, ¼ cup water (⅓ cup for 4 servings) and as much Sriracha as you like.
2. Once water is boiling, add noodles to pot. Cook until tender, 1-2 minutes. Drain and rinse thoroughly under cold water, at least 30 seconds. Set aside until ready to use in Step 4.
3. 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, green beans, bell pepper, scallion whites, salt and pepper. Cook, stirring occasionally, until veggies are softened and chicken is cooked through, 4-6 minutes. Add garlic powder; stir to combine.
4. 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 stir-fry between shallow bowls; top with cashews and scallion greens. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute ramen noodles with udon, soba or even spaghetti. Adjust cooking time according to package directions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave, adding a splash of water if the noodles seem dry.

Is this dish gluten-free?

No, this recipe contains wheat from the ramen noodles and soy sauce. For a gluten-free version, use gluten-free noodles and tamari instead of sweet soy glaze.