Tangy Chicken Lo Mein with Bell Peppers and Tomatoes

Put down the takeout menu-this noodle stir-fry is ready in minutes! Tender chicken cutlets are seasoned and seared until golden, then tossed with crisp-tender bell peppers, juicy tomatoes and red onion. Everything comes together with springy lo mein noodles in a savory-sweet sauce with a hint of Sriracha heat.

Finished with fresh scallion greens, this dish is a vibrant, satisfying meal that’s perfect for busy weeknights. Serve it straight from the wok for an instant dinner win.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4.5 ounce Lo Mein NoodlesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Pat chicken cutlets dry with paper towels; thinly slice against the grain. In a medium bowl, combine garlic powder, half the cornstarch, half the soy sauce, a small pinch of salt and pepper. Add chicken; toss until coated. Set aside.
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, wash and dry produce. Cut tomato into ½-inch wedges. Core, deseed and dice bell pepper into ½-inch pieces. Halve, peel and cut onion into ½-inch-thick wedges. Trim and thinly slice scallion greens; cut scallion whites into 1-inch batons.
4. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook, stirring occasionally, until a crust forms, 4-6 minutes (chicken will finish cooking later). Turn off heat; transfer to a plate. Wipe out pan.
5. Heat another drizzle of oil in the same pan over medium heat. Add tomato, bell pepper, onion and scallion whites; cook, stirring occasionally, until browned and tender, 4-6 minutes. While veggies cook, in a small bowl, whisk together sweet soy glaze, Sriracha, ketchup, stock concentrate and ⅓ cup water. Add chicken, noodles and sauce mixture to pan with veggies. Cook, stirring constantly, until sauce has thickened and chicken is cooked through, 1-2 minutes. Taste and season with salt and pepper if desired.
6. Divide lo mein between plates and top with scallion greens. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, thinly sliced beef, pork or shrimp would work well. Adjust cooking times accordingly.

Can I make this dish gluten-free?

Use gluten-free lo mein noodles and substitute tamari or coconut aminos for soy sauce. Check that sweet soy glaze is gluten-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.