Chicken Mein and Vegetables in Creamy Szechuan Dressing
Elevate your weeknight dinner with this vibrant and satisfying Chicken Mein and Vegetables in Creamy Szechuan Dressing! Tender chicken strips and colorful stir-fried vegetables are tossed with perfectly cooked lo mein noodles, all coated in a rich and spicy Szechuan-inspired sauce made with peanut butter, chili garlic sauce, and creamy coconut milk. This quick and flavorful dish, ready in under 45 minutes, delivers the perfect balance of heat, tang, and nuttiness. Packed with fresh broccoli, bell peppers, and carrots, it’s a wholesome, crowd-pleasing meal that’s as visually stunning as it is delicious. Sprinkle with fresh green onions for the ultimate garnish, and enjoy an Asian-inspired dinner that will impress every palate! Keywords: chicken mein, lo mein noodles, creamy szechuan sauce, stir-fried vegetables, weeknight dinner, quick and easy Asian recipes.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 tablespoons Soy sauce
- 3 cloves Garlic cloves
- 1 tablespoon Ginger
- 3 tablespoons Vegetable oil
- 12 ounces Lo mein noodles
- 1 medium Red bell pepper
- 1 large Carrot
- 2 cups Broccoli florets
- 2 stalks Green onions
- 2 tablespoons Peanut butter
- 1.5 tablespoons Chili garlic sauce
- 2 tablespoons Hoisin sauce
- 2 teaspoons Rice vinegar
- 1 teaspoon Sesame oil
- 3 tablespoons Coconut milk
Instructions
Slice the chicken breasts into thin strips and marinate them with 1 tablespoon of soy sauce for 10 minutes.
Mince the garlic and ginger and set aside.
Cook the lo mein noodles according to the package instructions. Drain and set aside.
Thinly slice the red bell pepper, shred the carrot, and chop the broccoli into bite-sized pieces.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Cook the chicken strips until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the garlic and ginger until fragrant, about 1 minute.
Add the vegetables (red bell pepper, carrot, and broccoli) to the skillet and stir-fry for 4-5 minutes, or until tender yet crisp.
In a small bowl, whisk together the peanut butter, chili garlic sauce, hoisin sauce, rice vinegar, sesame oil, and coconut milk to create the creamy Szechuan dressing.
Return the chicken to the skillet and add the cooked noodles. Pour the creamy Szechuan dressing over the top and toss everything together until well-coated and heated through.
Sprinkle sliced green onions over the dish as garnish and serve immediately.
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 3911 mg | 170% | |
| Total Carbohydrate | 132.1 g | 48% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 34.9 g | ||
| Protein | 146.7 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1302 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
