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Dragon Noodles


INGREDIENTS

FOR THE NOODLES
1 tbsp. vegetable oil
3 boneless skinless chicken breasts
2 tsp. garlic powder
1 tsp. cayenne
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1/4 c. thinly sliced green onions
1 red bell pepper, chopped
1 large carrot, cut into matchsticks
1 large zucchini, cut into half-moons
12 oz. cooked lo mein noodles
Freshly chopped cilantro, for garnish

FOR THE SAUCE
1/3 c. low-sodium sauce
Juice of 1/2 lime
2 tbsp. chili garlic sauce (or Sriracha)
1 tbsp. creamy peanut butter
2 tbsp. low-sodium chicken broth

RECIPE PREPARATION

In a large skillet over medium heat, heat oil. Add chicken and season with garlic powder, cayenne, salt, and pepper. Cook until golden, 8 minutes, then flip and season the other side and cook 8 minutes more. Set aside to let rest 10 minutes, then cut into bite-size pieces.
Add garlic and green onions to the skillet and cook until fragrant, 1 minute. Add bell pepper, carrots, and zucchini and cook until soft, 6 minutes more.
Meanwhile, make the sauce: In a bowl, whisk together soy sauce, lime juice, chili garlic sauce, peanut butter, and chicken broth.
Add cooked chicken to veggies and pour over the sauce. Let simmer 2 minutes, then add cooked noodles and toss until saucy.
Garnish with cilantro and serve.
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