Chicken Peanut Butter Noodles
Chicken Peanut Butter Noodles
Ingredients
For the Noodles and Chicken
- 6 ounces spaghetti-like noodles
- 1 chicken breast
- 1 tablespoon salt, for poaching
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, grated
- 1 teaspoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/4 cup noodle water, reserved from cooking noodles
For Garnish (Optional)
- 1 teaspoon sesame seeds
- 1/2 teaspoon red pepper flakes
- 2 scallions, chopped
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the 1 tablespoon of salt. Carefully add the chicken breast to the boiling water and poach for 10 minutes, or until cooked through. Remove the chicken from the pot and set aside to cool completely.
⏱️ 15 min•🌡️ 212
- 2
While the chicken cools, bring another pot of water to a boil for the noodles. Add the spaghetti-like noodles and cook according to package directions until al dente. Before draining, reserve 1/4 cup of the starchy noodle water. Drain the noodles and set aside.
⏱️ 10 min•🌡️ 212
- 3
Once the chicken is cool enough to handle, use your hands to finely shred it into small pieces.
⏱️ 5 min
- 4
In a large mixing bowl, combine the peanut butter, dark soy sauce, light soy sauce, sesame oil, grated garlic, grated ginger, rice vinegar, honey, and the reserved 1/4 cup of noodle water. Whisk vigorously until the sauce is smooth and well combined.
⏱️ 5 min
- 5
Add the cooked noodles and shredded chicken to the bowl with the peanut sauce. Using tongs or a gloved hand, toss the ingredients thoroughly until the noodles and chicken are completely coated in the sauce.
⏱️ 5 min
- 6
Divide the chicken peanut butter noodles among serving bowls or meal prep containers. Garnish with sesame seeds, red pepper flakes, and chopped scallions, if desired. Serve immediately or refrigerate for later.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
For the Noodles and Chicken
- 6 ounces spaghetti-like noodles
- 1 chicken breast
- 1 tablespoon salt, for poaching
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, grated
- 1 teaspoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/4 cup noodle water, reserved from cooking noodles
For Garnish (Optional)
- 1 teaspoon sesame seeds
- 1/2 teaspoon red pepper flakes
- 2 scallions, chopped
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the 1 tablespoon of salt. Carefully add the chicken breast to the boiling water and poach for 10 minutes, or until cooked through. Remove the chicken from the pot and set aside to cool completely.
⏱️ 15 min•🌡️ 212 - 2
While the chicken cools, bring another pot of water to a boil for the noodles. Add the spaghetti-like noodles and cook according to package directions until al dente. Before draining, reserve 1/4 cup of the starchy noodle water. Drain the noodles and set aside.
⏱️ 10 min•🌡️ 212 - 3
Once the chicken is cool enough to handle, use your hands to finely shred it into small pieces.
⏱️ 5 min - 4
In a large mixing bowl, combine the peanut butter, dark soy sauce, light soy sauce, sesame oil, grated garlic, grated ginger, rice vinegar, honey, and the reserved 1/4 cup of noodle water. Whisk vigorously until the sauce is smooth and well combined.
⏱️ 5 min - 5
Add the cooked noodles and shredded chicken to the bowl with the peanut sauce. Using tongs or a gloved hand, toss the ingredients thoroughly until the noodles and chicken are completely coated in the sauce.
⏱️ 5 min - 6
Divide the chicken peanut butter noodles among serving bowls or meal prep containers. Garnish with sesame seeds, red pepper flakes, and chopped scallions, if desired. Serve immediately or refrigerate for later.
⏱️ 5 min