Description
A delightful and easy-to-make recipe for Peanut Chicken and Noodles that features tender chicken strips and rice noodles tossed in a flavorful peanut sauce. This Asian-inspired dish is a perfect balance of savory, sweet, and nutty flavors.
Ingredients
Scale
Rice Noodles:
- 8 oz rice noodles or spaghetti
Chicken and Vegetables:
- 1 pound boneless, skinless chicken breasts (thinly sliced)
- 1 tablespoon vegetable oil
- 2 cups shredded cabbage or coleslaw mix
- 1 carrot (julienned)
- ¼ cup chopped green onions
- ¼ cup chopped peanuts (for garnish)
- Fresh cilantro or lime wedges (optional)
Peanut Sauce:
- ⅓ cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic (minced)
- ¼–⅓ cup warm water to thin
Instructions
- Cook the noodles: Cook the noodles according to package directions. Drain and set aside.
- Prepare the peanut sauce: In a small bowl, whisk together all the peanut sauce ingredients, adding warm water until smooth and pourable.
- Cook the chicken and vegetables: Heat vegetable oil in a skillet over medium-high heat. Cook chicken until browned, then add cabbage and carrot. Saute briefly.
- Combine everything: Reduce heat, add cooked noodles, and pour in the peanut sauce. Toss until well combined and heated through.
- Serve: Top with green onions and peanuts. Optional: garnish with cilantro and lime wedges.
Notes
- Add a splash of sriracha for extra heat.
- This recipe can be made with leftover rotisserie chicken or tofu for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 70 mg
