Southwest Lime Chicken with Corn and Zucchini Salad
This dish has the energy of takeout but is easy enough for a weeknight. Sweet, sticky, and slightly spicy noodles are tossed with juicy chicken and crunchy cabbage, while a bright and fresh cucumber salad with basil and peanuts serves as the perfect cooling sidekick.
Prep time: 20 minutes
Cook time: 15 minutes
Course: dinner
Servings: 4
Prep time: 20 minutes
Cook time: 15 minutes
Equipment
• Cutting board and chef’s knife
• Large mixing bowl and whisk
• Measuring cups and spoons
• Large zip-top bag (for marinating)
• Large pot and colander (for pasta)
• Large skillet or wok
• Tongs or a wooden spoon
Ingredients
For the Chicken & Noodles:
1 lb boneless skinless chicken breast, sliced into thin strips
3 cloves garlic, minced
1/2 cup Asian sweet chili sauce
1/4 cup soy sauce
2 tablespoons packed brown sugar
2 tablespoons rice vinegar
1/2 cup canned coconut milk
1 tablespoon neutral oil (like canola or avocado)
8 ounces whole wheat spaghetti (or noodles of your choice)
Kosher salt (for pasta water)
4 cups thinly sliced green cabbage
1/2 cup chopped cilantro
1 cup chopped fresh basil, divided
1/2 cup chopped unsalted peanuts, divided
Lime wedges (optional, for serving)
For the Basil Cucumber Salad:
1 large English cucumber, halved lengthwise and sliced into half-moons
2 tablespoons lime juice
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
Instructions
1. Marinate the Chicken:
In a bowl, whisk together the minced garlic, sweet chili sauce, soy sauce, brown sugar, rice vinegar, and coconut milk until smooth .
Place the chicken strips in a large zip-top bag and pour the marinade over them. Seal the bag, toss to coat the chicken, and let it sit at room temperature while you prepare the other ingredients. Even 10 minutes helps, but you can let it marinate longer if you have time .
2. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain and set aside .
3. Cook the Chicken:
Heat the neutral oil in a large skillet or wok over medium-high heat.
Using tongs, add the chicken to the hot pan, leaving most of the marinade behind in the bag. Cook the chicken, stirring occasionally, until it is browned and cooked through. Transfer the cooked chicken to a clean bowl and set aside .
4. Make the Sauce:
Carefully pour the remaining marinade from the bag into the hot skillet. Bring it to a full boil, then reduce the heat to a simmer. Let it cook for 3–5 minutes, stirring occasionally, until it thickens slightly.
5. Assemble the Noodles:
Add the drained spaghetti to the skillet with the thickened sauce and toss everything together until the noodles are evenly coated .
Add the sliced cabbage, chopped cilantro, and 1/2 cup of the chopped basil to the skillet. Toss for just 30–60 seconds—you want the cabbage to soften slightly but still retain its crunch .
Return the cooked chicken to the skillet and toss to combine. Sprinkle in about 1/4 to 1/3 cup of the chopped peanuts .
6. Make the Cucumber Salad:
While the noodles are cooking, prepare the salad. In a medium bowl, whisk together the lime juice, toasted sesame oil, soy sauce, and rice vinegar .
Add the sliced cucumber, the remaining 1/2 cup of basil, and the remaining peanuts. Toss to combine .
7. Serve:
Serve the chicken street noodles immediately, with the fresh basil cucumber salad on the side. Add a lime wedge for squeezing over top if desired .
Recipe Tips & Swaps
Noodle Options: While whole wheat spaghetti is suggested, you can easily use ramen noodles, rice noodles, lo mein noodles, or regular spaghetti .
No Coconut Milk? In a pinch, you can substitute half-and-half or heavy cream for a less tropical but still delicious result .
Add More Heat: For a spicier dish, add a squirt of sriracha, a spoonful of chili crisp, or some crushed red pepper flakes at the end .
Vegetarian Version: Swap the chicken for crispy tofu, sautéed mushrooms, or edamame .
Peanut-Free: If you need to avoid peanuts, try toasted sunflower seeds, cashews, almonds, or sesame seeds for crunch .
Storage: Store leftover noodles and salad separately. The cucumbers can get watery and the cabbage will lose its crunch if stored mixed together .