Sesame Chicken Noodle Bowl
Description
This sesame chicken noodle bowl is full of boneless chopped chicken breasts, fresh vegetables, and a savory sauce you're sure to love.
Ingredients
•
2 (6 ounce) skinless, boneless chicken breast halves
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1 tablespoon Chinese five-spice powder
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2 tablespoons grapeseed oil
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1 (10 ounce) package Chinese egg noodles
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1 tablespoon sesame oil
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1/4 cup thinly sliced red cabbage
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1 carrot, shredded
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1/2 red bell pepper, thinly sliced
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1/2 medium poblano pepper, sliced
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3 stalks green onions, white parts only, chopped
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1/2 cup snow peas
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4 mushrooms, sliced
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3 cloves garlic, minced
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1 tablespoon minced fresh ginger root
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1/4 cup brown sugar
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1/4 cup low-sodium soy sauce
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1 tablespoon chile paste
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1/2 tablespoon Sriracha sauce
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1 tablespoon toasted sesame seeds
Directions
1
Season chicken with five-spice powder.
2
Heat grapeseed oil in a cast iron skillet over medium-high heat. Add chicken and cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Remove from the skillet and cut into bite-sized pieces.
3
Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
4
Heat sesame oil in a wok over medium-high heat. Add cabbage and carrot and cook and stir for 2 to 3 minutes. Add bell pepper, poblano pepper, and green onions; stir. Add snow peas, mushrooms, garlic, and ginger; mix well. Add drained noodles and chicken and combine well.
5
Combine brown sugar, soy sauce, sesame oil, chili paste, and Sriracha for sauce in a large bowl. Use a whisk to stir well.
6
Stir sauce into wok and cook for 3 minutes. Serve.