Dragon Noodles
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Nutrition balance score
Great
Glycemic Index
43
Low
Nutrition per serving
Calories1651.3 kcal (83%)
Total Fat47.5 g (68%)
Carbs138.4 g (53%)
Sugars27.1 g (30%)
Protein167.9 g (336%)
Sodium4597.4 mg (230%)
Fiber13.9 g (50%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
⅓ cuplow-sodium soy sauce
0.5lime
juice of
2 tablespoonschili garlic sauce
or Sriracha sauce
1 tablespooncreamy peanut butter
2 tablespoonslow-sodium chicken broth
1 tablespoonvegetable oil
3chicken breasts
boneless and skinless
2 teaspoonsgarlic powder
1 teaspooncayenne
Kosher salt
to taste
black pepper
freshly ground, to taste
3 clovesgarlic
minced
¼ cupgreen onions
thinly sliced
1red bell pepper
chopped
1carrot
large, cut into matchsticks
1zucchini
large, cut into half-moons
12 ounceslo mein noodles
cooked
cilantro
optional, freshly chopped, for garnish
Instructions
Step 1
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In a bowl, whisk together the soy sauce, lime juice, chili garlic sauce, peanut butter, and chicken broth. Set the sauce aside.
Step 3
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Heat the oil in a large skillet over medium heat.
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Add the chicken and season it with 1/2 of the garlic powder, cayenne, salt, and pepper.
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Cook undisturbed until golden, about 8 minutes.
Step 9
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Flip the chicken and season the other side with the remaining garlic powder, cayenne, salt, and pepper, and cook until cooked through at 165 degrees F internally, about 8 minutes.
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Set the chicken aside to let rest for 10 minutes.
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Cut the chicken into bite-sized pieces.
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Add the garlic and green onions to the skillet and cook until fragrant, about 1 minute.
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Add the bell pepper, carrots, and zucchini, and cook until soft, about 6 minutes.
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Add the cooked chicken to the veggies, stirring.
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Pour the sauce over the chicken and veggies.
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Simmer until the sauce thickens slightly, about 2 minutes.
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Add the cooked noodles, tossing to coat.
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Garnish with the cilantro and serve.
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