Chicken and Peanut Noodles
Experience bold, vibrant flavors with this Chicken and Peanut Noodles recipe—a savory fusion of tender chicken, velvety peanut butter sauce, and crisp, colorful vegetables. Perfectly marinated chicken strips are stir-fried to perfection and paired with spaghetti or rice noodles, all tossed in a rich, nutty sauce infused with garlic, ginger, and a touch of sriracha for subtle heat. The dish is finished with fresh cilantro, scallions, crunchy roasted peanuts, and a squeeze of lime, creating an irresistible balance of creamy, tangy, and zesty elements. Ready in just 35 minutes, this weeknight-friendly meal is ideal for lovers of quick, healthy, and flavor-packed Asian-inspired dishes. Serve it warm and watch it disappear!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 3 pieces garlic cloves
- 1 inch ginger
- 0.5 cup peanut butter (creamy or crunchy)
- 2 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp sriracha
- 0.25 cup water
- 12 oz spaghetti or rice noodles
- 1 large carrot, julienned
- 1 large red bell pepper, thinly sliced
- 3 stalks green onion, sliced
- 0.25 cup fresh cilantro, chopped
- 0.25 cup roasted peanuts, chopped
- 1 piece lime, cut into wedges
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Marinate the chicken: Slice the chicken breasts into thin strips. In a bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, salt, and black pepper. Add the chicken strips and let them marinate for 10 minutes.
Cook the noodles: Boil water in a large pot, add the noodles, and cook according to package instructions. Drain and set aside.
Prepare the peanut sauce: In a small bowl, whisk together peanut butter, the remaining 1 tablespoon of soy sauce, rice vinegar, brown sugar, sriracha, and water until smooth. Set aside.
Cook the chicken: Heat a large skillet or wok over medium-high heat. Add the remaining 1 tablespoon of sesame oil. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink inside. Remove the chicken from the skillet and set aside.
Sauté the vegetables: In the same skillet, add the garlic (minced), ginger (grated), carrot, and red bell pepper. Sauté for 3-4 minutes until the vegetables are tender-crisp.
Combine everything: Return the cooked chicken to the skillet with the vegetables. Add the cooked noodles and pour the peanut sauce over the top. Toss everything together until evenly coated and heated through.
Garnish: Top with green onion, cilantro, chopped peanuts, and a squeeze of fresh lime juice before serving.
Serve: Divide into bowls and enjoy your delicious Chicken and Peanut Noodles!
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1160 mg | 50% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 11.2 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 854 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
