Hot chili chicken and noodles

Here is a quick and easy dinner recipe, hot chili chicken breast chunks with onions and peppers. On the side, regular noodles cooked and sauteed with vegetables. I used regular quick cooking Chinese noodles, you may improvise as you like.

What you need: Serves 4
4  boneless chicken breasts, cut into 2 inch chunks
2 tsp red, sun dried chili powder
1/2 tsp turmeric powder
1/2 tsp crushed garlic
2 cups white onion cut int 2 inch chunks
2 cups green peppers, cut into 2 inch chunks
1 Tbsp fresh lime juice
2 Tbsp olive oil
Salt and pepper to taste

Heat a wok on medium heat. Add in the olive oil. When it begins to smoke, dd the chicken pieces and crushed garlic together. Cook for about 2 minutes on high, until the chicken is browned. 

Add in the onions and green peppers. Saute on high for a minute until the onions have softened. Sprinkle the powders. Stir the mixture well and cook covered on low for just 2 minutes. Turn it off. Pour the lime juice and toss them all together.

For the noodles: 
1-14oz pack of noodles
2 cups yellow peppers, chopped into large bits
1 cup white onions, chopped into large bits
1 cup fresh or frozen peas
1 Tbsp soy sauce
1 Tbsp vinegar
1 tsp or more chili garlic sauce
Salt and pepper to taste
1 Tbsp olive oil

Make the noodles according to the instructions on the pack, or bring a large pot of water to boil. Break the raw noodle cakes into quarters and add them into the boiling water. 

Add salt to taste and a few drops of oil to prevent sticking. In 5 to 6 minutes, the noodles will be soft yet firm, drain them into a colander and run cold water over it. Drain and set aside.

Place a saucepan on medium-high heat. When the pan is nice and hot, add olive oil. When it begins to smoke, add peas, peppers and onions; saute for a minute. Pour in the sauces, salt and pepper. 

Give it a quick whisk; Toss in the noodles, and some more olive oil. 

Mix well with tongs. Serve warm along with a good red wine. Enjoy!