Spicy Coconut Lime Chicken Lo Mein: A Flavorful Fusion

If you’re looking for a dish that combines vibrant flavors with quick and easy preparation, Spicy Coconut Lime Chicken Lo Mein is the perfect choice.

This dish is not only packed with savory ingredients but also delivers a delightful blend of spicy, sweet, and tangy elements. Like this Chicken Yaki Udon Noodles Stir-Fry.

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Lo mein has a rich history rooted in Chinese cuisine, where it is a beloved comfort food known for its adaptability and delicious simplicity.

This version of lo mein elevates the traditional dish by incorporating a tropical twist with coconut and lime, offering a delightful fusion that appeals to global palates.

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The coconut milk is the hero of this dish, providing a luscious, creamy sauce that envelops the noodles and chicken in rich flavor.

Its natural sweetness balances the heat from the sriracha, while its velvety texture ensures the perfect level of indulgence without being overwhelming.

Enjoy the journey of flavors this dish promises.

Spicy Coconut Lime Chicken Lo Mein: A Flavorful Fusion

8 ounce lo mein noodles

2 tablespoons vegetable oil, divided

1 pound chicken breast, thinly sliced

3 cloves garlic, minced

1 inch piece of ginger, minced

1 red bell pepper, thinly sliced

1 cup snap peas

1 cup coconut milk

2 tablespoons soy sauce

1 tablespoon fish sauce

Juice of 1 lime

1 tablespoon sriracha sauce (adjust to taste)

1 teaspoon brown sugar

Salt and pepper, to taste

1/4 cup chopped cilantro

2 green onions, sliced

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Cooking Tips

For a seamless cooking process:

Chop all ingredients before you start cooking to streamline the process, saving precious time on busy evenings.

Ensure your wok or skillet is hot and avoid overcrowding when stir-frying to achieve that perfect crisp-tender texture.

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Prepare the lo mein noodles according to the package instructions. Drain and set aside.

In a small bowl, whisk together coconut milk, soy sauce, fish sauce, lime juice, sriracha, and brown sugar until well combined. Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces, season with salt and pepper, cook until browned and cooked through, about 5-7 minutes. Remove chicken from heat and set aside.

In the same skillet, add the remaining tablespoon of oil. Add garlic, ginger and sauté for 30 seconds or until fragrant.

Next, add the red bell pepper, snap peas and continue stir-frying until vegetables are tender-crisp, about 3-4 minutes.

Return the cooked chicken to the skillet with the vegetables. Pour the coconut lime sauce over the mixture.

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Add the cooked noodles and toss with the meat mixture. Continue cooking until heated through and the mixture is well coated with sauce, about 2-3 minutes.

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Remove from heat and mix in chopped cilantro and sliced green onions. Plate and serve.

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