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.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Slice the chicken breasts into thin strips and marinate them with 1 tablespoon of soy sauce for 10 minutes.

Step 2

Mince the garlic and ginger and set aside.

Step 3

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

Step 4

Thinly slice the red bell pepper, shred the carrot, and chop the broccoli into bite-sized pieces.

Step 5

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.

Step 6

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the garlic and ginger until fragrant, about 1 minute.

Step 7

Add the vegetables (red bell pepper, carrot, and broccoli) to the skillet and stir-fry for 4-5 minutes, or until tender yet crisp.

Step 8

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.

Step 9

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.

Step 10

Sprinkle sliced green onions over the dish as garnish and serve immediately.

Nutrition Facts

Serving size	(1335.6g)

Amount per serving	% Daily Value*
Calories	2006.1

Total Fat 108.5g	0%
Saturated Fat 18.0g	0%
Polyunsaturated Fat 35.6g
Cholesterol 287.0mg	0%
Sodium 3910.9mg	0%
Total Carbohydrate 132.1g	0%
Dietary Fiber 18.8g	0%
Total Sugars 34.9g
Protein 146.7g	0%

Vitamin D 0IU	0%
Calcium 256.0mg	0%
Iron 11.5mg	0%
Potassium 1302.0mg	0%

*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.

Source of Calories

Fat: 46.7%

Protein: 28.1%

Carbs: 25.3%