Spicy Peanut Chicken Noodles
Spicy Peanut Chicken Noodles
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Spicy Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 tablespoon chili garlic sauce, or more, to taste
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup water, or chicken broth
For the Noodles and Vegetables
- 12 ounces lo mein noodles, or spaghetti
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 cup carrots, julienned or shredded
- 1 cup snap peas, trimmed
- 3 green onions, sliced, for garnish
- 1/4 cup roasted peanuts, chopped, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with 2 tablespoons of low-sodium soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Toss to coat evenly. Set aside to marinate while preparing the sauce and vegetables.
⏱️ 5 min
- 2
Prepare the peanut sauce: In a separate medium bowl, whisk together the creamy peanut butter, 1/4 cup low-sodium soy sauce, rice vinegar, honey, 1 tablespoon sesame oil, grated fresh ginger, minced garlic, chili garlic sauce, lime juice, and water (or chicken broth) until smooth. If the sauce is too thick, add a little more water, 1 tablespoon at a time, until desired consistency is reached. Taste and adjust seasoning if needed, adding more chili garlic sauce for extra spice.
⏱️ 10 min
- 3
Cook the noodles according to package directions. Drain well and set aside.
⏱️ 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 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 5
In the same skillet, add the sliced red bell pepper, julienned carrots, and snap peas. Sauté for 3-5 minutes until the vegetables are tender-crisp.
⏱️ 5 min
- 6
Return the cooked chicken to the skillet with the vegetables. Add the cooked noodles and pour the peanut sauce over everything. Toss well to ensure all ingredients are evenly coated with the sauce. Cook for 2-3 minutes, stirring constantly, until heated through.
⏱️ 3 min
- 7
Serve immediately, garnished with sliced green onions, chopped roasted peanuts, and fresh cilantro.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Peanut Chicken Noodles
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Spicy Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 tablespoon chili garlic sauce, or more, to taste
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup water, or chicken broth
For the Noodles and Vegetables
- 12 ounces lo mein noodles, or spaghetti
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 cup carrots, julienned or shredded
- 1 cup snap peas, trimmed
- 3 green onions, sliced, for garnish
- 1/4 cup roasted peanuts, chopped, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with 2 tablespoons of low-sodium soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Toss to coat evenly. Set aside to marinate while preparing the sauce and vegetables.
⏱️ 5 min - 2
Prepare the peanut sauce: In a separate medium bowl, whisk together the creamy peanut butter, 1/4 cup low-sodium soy sauce, rice vinegar, honey, 1 tablespoon sesame oil, grated fresh ginger, minced garlic, chili garlic sauce, lime juice, and water (or chicken broth) until smooth. If the sauce is too thick, add a little more water, 1 tablespoon at a time, until desired consistency is reached. Taste and adjust seasoning if needed, adding more chili garlic sauce for extra spice.
⏱️ 10 min - 3
Cook the noodles according to package directions. Drain well and set aside.
⏱️ 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 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 5
In the same skillet, add the sliced red bell pepper, julienned carrots, and snap peas. Sauté for 3-5 minutes until the vegetables are tender-crisp.
⏱️ 5 min - 6
Return the cooked chicken to the skillet with the vegetables. Add the cooked noodles and pour the peanut sauce over everything. Toss well to ensure all ingredients are evenly coated with the sauce. Cook for 2-3 minutes, stirring constantly, until heated through.
⏱️ 3 min - 7
Serve immediately, garnished with sliced green onions, chopped roasted peanuts, and fresh cilantro.
⏱️ 2 min