Spicy-Sweet Chicken Lo Mein with Bell Peppers and Peanuts

This spicy-sweet chicken lo mein brings the bold flavors of Szechuan cuisine right to your kitchen. Tender lo mein noodles are stir-fried with juicy chicken, earthy portobello mushrooms, sweet bell pepper and onion, all coated in a glossy sauce made with honey, miso and Szechuan paste.

Finished with a sprinkle of crunchy peanuts, this dish delivers a perfect balance of heat, sweetness and umami. It’s a quick and satisfying dinner that’s sure to become a family favorite.

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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

2.5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

4 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Portobello MushroomsView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Halve, peel and thinly slice the onion. Halve, core and thinly slice the bell pepper into strips. Using a spoon, remove and discard the black gills from the undersides of the portobello mushrooms; trim any large stems if necessary. Thinly slice the mushrooms into strips (if too long, cut in half crosswise).
2. In a small bowl, whisk together honey, miso sauce concentrate, half the soy sauce, half the rice wine vinegar and half the Szechuan paste (use more for extra heat) with 1/4 cup water. For 4 servings, use all the soy sauce, all the vinegar and 1/3 cup water. Pat the chicken dry and season with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add the chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Transfer to a plate and wipe out the pan.
3. Heat a large drizzle of oil in the same pan over medium-high heat. Add the onion, bell pepper and mushrooms; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Stir in the Szechuan sauce mixture; cook, stirring occasionally, until the sauce has reduced and slightly thickened, 1-2 minutes.
4. Once the water is boiling, add the lo mein noodles to the pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain.
5. While the noodles cook, roughly chop the peanuts. Add the drained noodles to the pan with the vegetables; toss until the noodles are thoroughly coated in sauce. Taste and season with salt and pepper if desired. Return the chicken to the pan and toss to combine.
6. Divide the lo mein between shallow bowls. Top with the chopped peanuts and serve.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute lo mein noodles with udon, ramen or even spaghetti in a pinch. 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 or microwave until warmed through.

Is this dish gluten-free?

Lo mein noodles are typically made from wheat, so this dish is not gluten-free. Use gluten-free noodles and tamari instead of soy sauce for a gluten-free version.