Dragon Noodles

[nverland]

Dragon Noodles
Time: 25 minutes Yield: 4 servings

Ingredients

For the sauce:
1/3 cup low-sodium soy sauce
juice of 1/2 lime
2 tablespoons chili garlic sauce (or Sriracha sauce)
1 tablespoon creamy peanut butter
2 tablespoons low-sodium chicken broth

For the noodles:
1 tablespoon vegetable oil
3 chicken breasts, boneless and skinless
2 teaspoons garlic powder
1 teaspoon cayenne
kosher salt, to taste
freshly ground black pepper, to taste
3 cloves garlic, minced
1/4 cup green onions, thinly sliced
1 red bell pepper, chopped
1 large carrot, cut into matchsticks
1 large zucchini, cut into half-moons
12 ounces of lo mein noodles, cooked
cilantro, optional, freshly chopped, for garnish

Directions

Step 1 - In a bowl, whisk together the soy sauce, lime juice, chili garlic sauce, peanut butter, and chicken broth. Set the sauce aside.
Step 2 - Heat the oil in a large skillet over medium heat.
Step 3 - Add the chicken and season it with 1/2 of the garlic powder, cayenne, salt, and pepper.
Step 4 - Cook undisturbed until golden, about 8 minutes.
Step 5 - 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.
Step 6 - Set the chicken aside to let rest for 10 minutes.
Step 7 - Cut the chicken into bite-sized pieces.
Step 8 - Add the garlic and green onions to the skillet and cook until fragrant, about 1 minute.
Step 9 - Add the bell pepper, carrots, and zucchini, and cook until soft, about 6 minutes.
Step 10 - Add the cooked chicken to the veggies, stirring.
Step 11 - Pour the sauce over the chicken and veggies.
Step 12 - Simmer until the sauce thickens slightly, about 2 minutes.
Step 13 - Add the cooked noodles, tossing to coat.
Step 14 - Garnish with the cilantro and serve.