Bring a medium pot of salted water to a boil. Wash and dry produce.

Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens. 

Open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan. 

Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.

While noodles cook, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add bell pepper, scallion whites, carrots, edamame, and a pinch of salt and pepper. Cook, stirring occasionally, until veggies are browned and tender, 4-6 minutes. (For 4 servings, you may need to work in batches.)

Add sweet soy glaze, chili sauce, and ¼ cup water (½ cup for 4); cook, stirring occasionally, until sauce is warmed through, 30-60 seconds. 

Use pan used for chicken. 

Remove pan from heat; add drained noodles and ½ TBSP butter (1 TBSP for 4). Toss to combine. (If sauce seems too thick, add water a splash at a time until everything is coated in sauce.)  Taste and season with salt and pepper if desired. 

Gently crush peanuts in their bag.

Divide lo mein between shallow bowls. Drizzle with as much Sriracha as you like. Garnish with scallion greens, peanuts, and wonton strips. Serve. 

Stir in chicken along with cooked noodles.