Chicken Curry Noodles

with Carrots, Bell Peppers & Peanuts

30 MIN

4 Servings

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with Boneless Chicken Breast Pieces

From the Test Kitchen

The star of this dish is the umami-rich blend of soy glaze, creamy peanut butter spread, fresh lime juice, and yellow curry paste that we’re tossing together with tender lo mein, seared chicken, and vibrant veggies.
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Nutrition

PER SERVING
Calories

750 Cals (est.)

View Full Nutrition

fresh

ingredients

20 oz Boneless Chicken Breast Pieces
1 lb Lo Mein Noodles
2 Bell Peppers
¾ lb Carrots
2 Scallions
1 clove Garlic
1 Lime
3 Tbsps Roasted Peanuts
2 Tbsps Smooth Peanut Butter Spread
6 Tbsps Soy Glaze
2 Tbsps Yellow Curry Paste

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce

Fill a large pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots; thinly slice on an angle. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon of zest. Halve the lime crosswise. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Cut off and discard the stems of the peppers; quarter lengthwise, then remove the ribs and seeds. Thinly slice crosswise. In a bowl, whisk together the peanut butter spread, soy glaze, the juice of both lime halves, 1/4 cup of water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Pat the chicken dry with paper towels; place in a separate bowl. Add the lime zest, garlic paste, and a drizzle of olive oil; season with salt and pepper. Stir to combine.

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 white bottoms of the scallions, sliced carrots, and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Transfer to a bowl. Wipe out the pan.

3 Cook the chicken

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the prepared chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

4 Cook the noodles

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. Return to the pot.

5 Finish the noodles & serve your dish

To the pot of cooked noodles, add the cooked vegetables, cooked chicken, and sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sliced green tops of the scallions and peanuts. Enjoy!