Sweet Chili Chicken Noodles

Makes 4 meals · 50 min from scratch · about 25 min with the shortcut

Sweet Chili Chicken Noodles

Calories
550
Protein
44 g
Carbs
79 g
Fat
5 g

Per meal, from scratch. Shortcut numbers are below.

Or use the shortcut

Ingredients

Chicken Or use the shortcut

  • 1⅓ lb boneless, skinless chicken breast, diced
  • 3 tbsp cornstarch
  • Smoked paprika, salt and pepper
  • Cooking spray

Sauce

  • ⅓ cup sweet chili sauce
  • 2 tbsp plus 2 tsp reduced sodium soy sauce
  • 1½ tbsp sriracha, or to taste
  • 1 tbsp honey

Noodles

  • 10 oz dry thin noodles, such as lo mein or thin spaghetti
  • 1 small red bell pepper, chopped
  • 2 garlic cloves, minced
  • 1-inch piece fresh ginger, grated, or 2 tsp ginger paste
  • Sliced red chile, green onion and sesame seeds (optional)

Directions

  1. Coat the chicken. Season the chicken with smoked paprika, salt and pepper. Mix the cornstarch with more of the same seasonings. Add it to the chicken, cover and shake until coated.
    Shortcut: skip

  2. Bake the chicken. Heat the oven to 350°F. Spread the chicken on a baking sheet lined with parchment and mist it with cooking spray. Bake 25 to 30 minutes, turning halfway, until it reaches 165°F.
    Shortcut: heat instead

  3. Make the sauce. Stir together the sweet chili sauce, soy sauce, sriracha and honey.

  4. Cook the noodles. Follow the package directions, then drain.

  5. Cook the vegetables. Coat a large skillet with cooking spray and set it over medium heat. Cook the garlic, ginger and bell pepper about 5 minutes, stirring, until the pepper starts to soften.

  6. Combine. Add the noodles and half the sauce and toss. Add the chicken and the remaining sauce, then toss for 1 to 2 minutes, until everything is coated.

  7. Pack and store. Divide among four containers and top with chile, green onion and sesame seeds if you like. Cover and refrigerate. Eat within 3 to 4 days.

Chicken Crumbles
Chicken Crumbles · Portside Proteins

Skip the cooking

Use 1 lb Chicken Crumbles instead

They come fully cooked and already seasoned with garlic, sea salt and spice, so steps 1 and 2 go away, along with the cornstarch. Thaw them in the fridge overnight. Heat them in a skillet over medium heat for 3 to 4 minutes, stirring, until they reach 165°F. Add them with the rest of the sauce in step 6.

Per meal: 590 cal · 50 g protein · 74 g carbs · 10 g fat.

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Nutrition per meal is estimated from USDA data and Portside label values. Noodles are counted as dry enriched pasta.