Vibrant Peanut Chicken Noodles
Vibrant Peanut Chicken Noodles
Ingredients
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon sriracha, or to taste
- 2 tablespoons water, or more, as needed for consistency
For the Chicken and Noodles
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 ounces lo mein or spaghetti noodles
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 cup carrots, shredded
- 2 green onions, sliced, for garnish
- 2 tablespoons chopped peanuts, for garnish
Instructions
- 1
Prepare the peanut sauce: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and sriracha. Add 2 tablespoons of water and whisk until smooth. If the sauce is too thick, add more water, 1 tablespoon at a time, until it reaches your desired consistency. Set aside.
⏱️ 5 min
- 2
Cook the noodles according to package directions. Drain well and set aside.
⏱️ 10 min
- 3
While the noodles are cooking, heat olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
⏱️ 7 min
- 4
Add the sliced red bell pepper and shredded carrots to the skillet with the chicken. Sauté for 3-5 minutes, until the vegetables are tender-crisp.
⏱️ 5 min
- 5
Add the cooked noodles and the prepared peanut sauce to the skillet. Toss everything together until the noodles, chicken, and vegetables are evenly coated with the sauce.
⏱️ 3 min
- 6
Serve immediately, garnished with sliced green onions and chopped peanuts.
Kitchen Tools
Nutrition Facts (per serving)
Vibrant Peanut Chicken Noodles
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon sriracha, or to taste
- 2 tablespoons water, or more, as needed for consistency
For the Chicken and Noodles
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 ounces lo mein or spaghetti noodles
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 cup carrots, shredded
- 2 green onions, sliced, for garnish
- 2 tablespoons chopped peanuts, for garnish
Instructions
- 1
Prepare the peanut sauce: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and sriracha. Add 2 tablespoons of water and whisk until smooth. If the sauce is too thick, add more water, 1 tablespoon at a time, until it reaches your desired consistency. Set aside.
⏱️ 5 min - 2
Cook the noodles according to package directions. Drain well and set aside.
⏱️ 10 min - 3
While the noodles are cooking, heat olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
⏱️ 7 min - 4
Add the sliced red bell pepper and shredded carrots to the skillet with the chicken. Sauté for 3-5 minutes, until the vegetables are tender-crisp.
⏱️ 5 min - 5
Add the cooked noodles and the prepared peanut sauce to the skillet. Toss everything together until the noodles, chicken, and vegetables are evenly coated with the sauce.
⏱️ 3 min - 6
Serve immediately, garnished with sliced green onions and chopped peanuts.