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Honey-Sriracha Chicken Lo Mein with Asparagus

Tangy, sweet and a bit spicy stir-fried chicken lo mein with udon noodles, local asparagus, radishes and bok choy topped with sesame seeds.
Difficulty: Easy
Time: 30-35 min
Calories: 657 Fat: 9g Carbs: 64g Protein: 23g

Need another reason to leave the take out menu in the drawer? This super fresh and fast lo mein will do the trick. We’re tasting summer with the light combination of fresh veggies, sriracha-spiked honey, and a blast of lemon to brighten up the chicken-and-noodle classic.

Ingredients
Sesame seeds
Udon noodles
Honey-Sriracha sauce
Lemon
Asparagus
Radishes
Bok choy
Chicken breasts

Cooking terms for this recipe

Sauté “To jump”. To fry in a small amount of fat at high heat.
Sear To cook the surface of meat very quickly with intense heat.
Garnish To add decorative or savory touches to food.

What you need

Large sauté pan or wok

Medium pot

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Bring 6 cups salted water to boil in medium pot over medium heat. Wash and dry all produce. Remove bottom inch from ends from asparagus; cut into 1" pieces. Remove bottom inch from bok choy ends; discard, then slice leaves into ½" pieces. Zest lemon; cut in half, then juice. Remove tops from radish; cut in half, then thinly slice. Remove chicken from package; rinse and pat dry. Cut into ½" cubes.

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Step 2: COOK NOODLES

Place udon noodles into boiling water, cook 15-18 min until tender. Strain and set aside. While noodles are cooking, begin the lo mein (Step #3).

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Step 3: SAUTE VEGETABLES

Heat 1 Tbsp. oil in large sauté pan or wok over medium heat. Add asparagus and bok choy; sauté until vegetables have tenderized, about 3-4 min. Remove from pan and set aside. Do not clean pan.

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Step 4: COOK CHICKEN

Heat 1 Tbsp. oil in previously used pan, over medium heat. Season chicken with a pinch of salt and pepper. Add chicken and sear until golden brown on both sides, about 3-4 min per side. Once seared on both sides, finish cooking through by sautéing another 1-2 min. Note: Remember, when searing it's best not to turn or move pieces a lot. The USDA recommends cooking chicken to an internal temperature 165ºF.

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Step 5: FINISH LO MEIN

Add honey-sriracha sauce, 1 Tbsp. water, 1 ½ Tbsp. lemon juice, 1 tsp. lemon zest and a pinch of salt and pepper. Stir until the sauce is incorporated and lightly coats chicken, about 1-2 min. Add asparagus, bok choy, radishes, and udon noodles to pan. Stir until evenly coated, about 30-60 sec.

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Step 6: PLATE YOUR DISH

Divide lo mein between two plates, garnish with sesame seeds. Enjoy!