This one pot recipe is nearly a dump and go recipe! So good especially for families
Course dinner
Cuisine Asian
Keyword family meals
Prep Time 35 minutesminutes
Cook Time 15 minutesminutes
Servings 4
Calories 561kcal
Ingredients
6ozLong Pasta or Noodles
1 ½lb.Chicken Breast or Thightrimmed and cubed
½Green Bell Pepper chopped
½Red Bell Pepperchopped
½Orange Bell Pepper
½Yellow Onionsliced
1tspBlack Pepper
1tspGround Ginger
1tbsMinced Garlic
1tbsred Chili Sauce
½cupCashewssalted and dry roasted
1TbspOlive Oil
½cupSoy Sauce or Coconut Aminos
2tbsRice Wine Vinegar
2tbsHoney or Brown Sugar
⅓cupChicken Broth
1 ½tbsCornstarch
Optional Garnish: Crushed Cashews CilantroSesame Seeds, Red Pepper Flakes
Instructions
Cook noodles al dente according to box directions and reserve. Rinse with cool water and set noodles aside.
Cut all vegetables and chicken into bite size pieces and place in a large zip-lock or bowl.
Add all of the ingredients except the cornstarch and chicken broth to the bag of veggie mix. Marinate in the fridge for 30 minutes.
To a hot, large, raised edge skillet add the marinated veggie-chicken mixture and cook for 8-10 minutes on medium high, or until chicken is cooked and sauce has begun to reduce.
Whisk the cornstarch and chicken broth together and stir into the skillet. Cook for 2-3 minutes or until the sauce has thickened. At this point there will be a lot of sauce but it will be perfect for saucing the noodles.
Lower heat and toss in the noodles. Thoroughly sauce the noodles. Cook for another 2-3 minutes.
Garnish with crushed cashews and sesame seeds. Serve warm.
May be kept in the refrigerator for up to 4 days and reheated by microwave for 30 second intervals.
May be kept in the freezer for up to 3 months and reheated by stovetop or microwave.