Glazed Chicken & Peanut Noodles with Sweet Peppers & Green Beans

Glazed Chicken & Peanut Noodles

with Sweet Peppers & Green Beans

30 MIN
4 Servings
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  • with Chicken Breast Strips
    includes 22 oz No Added Hormones, Antibiotic-Free Chicken Breast Strips
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
  • with Chicken Breast Strips

    From the Test Kitchen

    The star of this dish is the umami-rich blend of soy sauce, creamy peanut butter spread, and sesame oil that we’re tossing together with tender lo mein and verdant veggies.
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    • Nutrition
      PER SERVING
    • Calories
      760 Cals (est.)
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    Nutrition Label
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    fresh
    ingredients
    Glazed Chicken & Peanut Noodles with Sweet Peppers & Green Beans
    Title
    • 22 oz Chicken Breast Strips
    • 1 lb Fresh Lo Mein Noodles (Previously Frozen)
    • 6 oz Green Beans
    • ½ lb Sweet Peppers
    • 2 Scallions
    • 1 Tbsp Sesame Oil
    • 2 Tbsps Smooth Peanut Butter Spread
    • ¼ cup Hoisin Sauce
    • 1 Tbsp Sambal Oelek
    • 2 Tbsps Soy Sauce
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Honey
    • 3 Tbsps Roasted Peanuts
    • 1 tsp Furikake
    time-saving
    tips & techniques
    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Remove the honey from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up salted with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Cut off and discard any stem ends from the green beans; cut crosswise into 2-inch pieces. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. To make the sauce, in a large bowl, whisk together the sesame oil, soy sauce, peanut butter spread, and 1/4 cup of water. To make the glaze, in a separate bowl, whisk together the hoisin sauce, vinegar, honey (kneading the packet before opening), 1 tablespoon of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

    Cook the vegetables
    2 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers, green bean pieces, and sliced white bottoms of the scallions in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly softened. Season with salt and pepper. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off and the vegetables are softened. Turn off the heat. Transfer to the bowl of peanut sauce. Wipe out the pan.

    Cook & glaze the chicken
    3 Cook & glaze the chicken

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add half the glaze (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat.

    Cook the noodles & serve your dish
    4 Cook the noodles & serve your dish

    Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to the bowl of cooked vegetables and sauce. Stir until thoroughly coated and combined; taste, then season with salt and pepper if desired. Serve the finished noodles topped with the glazed chicken and remaining glaze. Garnish with the furikake, chopped peanuts, and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Remove the honey from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up salted with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Cut off and discard any stem ends from the green beans; cut crosswise into 2-inch pieces. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. To make the sauce, in a large bowl, whisk together the sesame oil, soy sauce, peanut butter spread, and 1/4 cup of water. To make the glaze, in a separate bowl, whisk together the hoisin sauce, vinegar, honey (kneading the packet before opening), 1 tablespoon of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

    2 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers, green bean pieces, and sliced white bottoms of the scallions in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly softened. Season with salt and pepper. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off and the vegetables are softened. Turn off the heat. Transfer to the bowl of peanut sauce. Wipe out the pan.

    Cook the vegetables
    Cook & glaze the chicken
    3 Cook & glaze the chicken

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add half the glaze (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat.

    4 Cook the noodles & serve your dish

    Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to the bowl of cooked vegetables and sauce. Stir until thoroughly coated and combined; taste, then season with salt and pepper if desired. Serve the finished noodles topped with the glazed chicken and remaining glaze. Garnish with the furikake, chopped peanuts, and sliced green tops of the scallions. Enjoy!

    Cook the noodles & serve your dish
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