Spicy Chicken Lo Mein with Bok Choy and Peanuts

This spicy chicken lo mein brings all the flavor of takeout right to your kitchen. Tender noodles are tossed with juicy chicken, crisp bok choy and cabbage and sweet bell pepper, all coated in a savory sweet soy and chili glaze. A sprinkle of crunchy peanuts and fresh cilantro adds texture and brightness.

Ready in just 30 minutes, this stir-fry is perfect for busy weeknights. The combination of sweet and spicy flavors will have you coming back for more. Serve with a squeeze of lime for a fresh finish.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4.5 ounce Lo Mein NoodlesView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView 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 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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. Roughly chop peanuts. Trim and thinly slice scallions, separating whites from greens. Halve, core and thinly slice bell pepper. Zest and quarter lime. Roughly chop cilantro.
2. Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.
3. While noodles cook, briefly heat a large dry pan over medium-high heat. Add peanuts and cook, stirring occasionally, until golden and fragrant, 2-3 minutes. Turn off heat; transfer to a plate. Wipe out pan.
4. Heat a large drizzle of oil in same pan over medium-high heat. Add scallion whites, bell pepper and half the garlic powder; season with salt and pepper. Cook, stirring, until tender and lightly browned, 5-7 minutes. Transfer veggies to a plate. Reserve pan.
5. Add another drizzle of oil to same pan over medium-high heat. Add chicken; season with salt and pepper. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up into pieces; cook until cooked through, 2-4 minutes more. Stir in veggies, bok choy and napa cabbage, sweet soy glaze, chili sauce, 1 TBSP butter and chili flakes to taste. Cook, stirring, until veggies are well coated and cabbage softens, 1-2 minutes. Remove from heat.
6. Add drained noodles, a squeeze of lime juice and a pinch of lime zest; toss to coat. Season with salt. Divide noodle stir-fry between shallow bowls. Top with peanuts, scallion greens and cilantro. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute lo mein 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 skillet over medium heat with a splash of water or soy sauce.

Can I make this dish gluten-free?

Use gluten-free noodles and tamari instead of sweet soy glaze. Check that all other ingredients are gluten-free.