Spicy Peanut Chicken Noodles
Spicy Peanut Chicken Noodles
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken breast, boneless, skinless, cut into 1/2-inch strips
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey, or maple syrup
- 1 tablespoon sriracha, or chili garlic sauce, more to taste
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, minced
- 1 teaspoon sesame oil
- 1/4 cup water, or chicken broth
For the Noodles and Vegetables
- 12 ounces linguine, or spaghetti/ramen noodles
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned or thinly sliced
- 1 cup snap peas, trimmed
- 3 green onions, sliced, white and green parts separated
- 1/4 cup roasted peanuts, chopped, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- 1
In a medium bowl, combine the chicken strips with 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1 teaspoon of cornstarch. Toss to coat evenly. Let marinate for at least 15 minutes while you prepare other ingredients.
⏱️ 15 min
- 2
Prepare the peanut sauce: In a separate bowl, whisk together the creamy peanut butter, 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, honey, sriracha, grated ginger, minced garlic, 1 teaspoon of sesame oil, and water (or chicken broth) until smooth. If the sauce is too thick, add a little more water, 1 tablespoon at a time, until it reaches your desired consistency.
⏱️ 10 min
- 3
Cook the noodles according to package directions in a large pot of salted boiling water until al dente. Drain well and set aside. You can toss them with a tiny bit of olive oil to prevent sticking if desired.
⏱️ 8 min
- 4
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 4-6 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 6 min
- 5
In the same skillet, add the sliced red bell pepper, julienned carrots, and the white parts of the green onions. Sauté for 3-5 minutes until the vegetables are slightly tender-crisp.
⏱️ 5 min
- 6
Add the cooked noodles, cooked chicken, snap peas, and peanut sauce to the skillet with the vegetables. Toss everything together until well combined and heated through. Stir in the green parts of the green onions.
⏱️ 5 min
- 7
Serve immediately, garnished with chopped roasted peanuts, fresh cilantro, and a squeeze of fresh lime juice from the wedges.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Peanut Chicken Noodles
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken breast, boneless, skinless, cut into 1/2-inch strips
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey, or maple syrup
- 1 tablespoon sriracha, or chili garlic sauce, more to taste
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, minced
- 1 teaspoon sesame oil
- 1/4 cup water, or chicken broth
For the Noodles and Vegetables
- 12 ounces linguine, or spaghetti/ramen noodles
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned or thinly sliced
- 1 cup snap peas, trimmed
- 3 green onions, sliced, white and green parts separated
- 1/4 cup roasted peanuts, chopped, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- 1
In a medium bowl, combine the chicken strips with 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1 teaspoon of cornstarch. Toss to coat evenly. Let marinate for at least 15 minutes while you prepare other ingredients.
⏱️ 15 min - 2
Prepare the peanut sauce: In a separate bowl, whisk together the creamy peanut butter, 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, honey, sriracha, grated ginger, minced garlic, 1 teaspoon of sesame oil, and water (or chicken broth) until smooth. If the sauce is too thick, add a little more water, 1 tablespoon at a time, until it reaches your desired consistency.
⏱️ 10 min - 3
Cook the noodles according to package directions in a large pot of salted boiling water until al dente. Drain well and set aside. You can toss them with a tiny bit of olive oil to prevent sticking if desired.
⏱️ 8 min - 4
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 4-6 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 6 min - 5
In the same skillet, add the sliced red bell pepper, julienned carrots, and the white parts of the green onions. Sauté for 3-5 minutes until the vegetables are slightly tender-crisp.
⏱️ 5 min - 6
Add the cooked noodles, cooked chicken, snap peas, and peanut sauce to the skillet with the vegetables. Toss everything together until well combined and heated through. Stir in the green parts of the green onions.
⏱️ 5 min - 7
Serve immediately, garnished with chopped roasted peanuts, fresh cilantro, and a squeeze of fresh lime juice from the wedges.
⏱️ 1 min