Spicy peanut noodles with grilled chicken
Spicy peanut noodles with grilled chicken
Ingredients
For the Grilled Chicken
- 1 1/2 pounds Boneless, skinless chicken breasts, about 2 large or 3 medium
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Black pepper
For the Spicy 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 1/2 tablespoons Chili garlic sauce, adjust to taste for spice
- 1 tablespoon Fresh ginger, grated
- 2 Garlic, cloves, minced
- 1 tablespoon Lime juice, freshly squeezed
- 2 tablespoons Water, or more, to thin
For the Noodles and Assembly
- 12 ounces Spaghetti or linguine
- 1 English cucumber, julienned
- 2 Carrots, medium, julienned
- 4 Green onions, sliced, for garnish
- 1/2 cup Fresh cilantro, chopped, for garnish
- 1/4 cup Dry roasted peanuts, crushed, for garnish
- 4 Lime wedges, for serving
Instructions
- 1
Prepare the chicken marinade: In a shallow dish or resealable bag, combine 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of black pepper. Add the 1 1/2 pounds of chicken breasts, ensuring they are fully coated. Marinate in the refrigerator for at least 15-20 minutes, or up to 30 minutes for deeper flavor.
⏱️ 25 min - 2
Make the peanut sauce: In a medium mixing bowl, whisk together 1/2 cup of creamy peanut butter, 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of honey, 1 1/2 tablespoons of chili garlic sauce, 1 tablespoon of grated fresh ginger, 2 minced garlic cloves, and 1 tablespoon of fresh lime juice. Gradually whisk in 2 tablespoons of water, adding more if needed, until the sauce reaches a smooth, pourable consistency. Set aside.
⏱️ 7 min - 3
Cook the noodles: Bring a large pot of salted water to a rolling boil. Add the 12 ounces of spaghetti or linguine and cook according to package directions until al dente, typically 8-10 minutes. Drain the noodles well and rinse briefly with cold water to prevent sticking and cool them slightly, then drain again thoroughly. Transfer to a large mixing bowl.
⏱️ 10 min - 4
Grill the chicken: Preheat a grill or grill pan to medium-high heat (about 400°F). Lightly oil the grill grates. Remove the chicken from the marinade and discard any excess. Grill the chicken breasts for 6-8 minutes per side, or until internal temperature reaches 165°F and juices run clear. Remove from heat and let rest for 5 minutes before slicing against the grain into thin strips.
⏱️ 15 min•🌡️ 400°F - 5
Assemble the noodles: Add the prepared peanut sauce to the large bowl with the drained noodles. Toss well to ensure the noodles are evenly coated. Add the julienned 1 English cucumber and 2 carrots to the noodles and toss again.
⏱️ 5 min - 6
Serve: Divide the spicy peanut noodles among 4 serving bowls. Top each serving with sliced grilled chicken. Garnish generously with sliced 4 green onions, 1/2 cup of chopped fresh cilantro, and 1/4 cup of crushed dry roasted peanuts. Serve immediately with 4 lime wedges on the side for an extra burst of freshness.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy peanut noodles with grilled chicken
Ingredients
For the Grilled Chicken
- 1 1/2 pounds Boneless, skinless chicken breasts, about 2 large or 3 medium
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Black pepper
For the Spicy 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 1/2 tablespoons Chili garlic sauce, adjust to taste for spice
- 1 tablespoon Fresh ginger, grated
- 2 Garlic, cloves, minced
- 1 tablespoon Lime juice, freshly squeezed
- 2 tablespoons Water, or more, to thin
For the Noodles and Assembly
- 12 ounces Spaghetti or linguine
- 1 English cucumber, julienned
- 2 Carrots, medium, julienned
- 4 Green onions, sliced, for garnish
- 1/2 cup Fresh cilantro, chopped, for garnish
- 1/4 cup Dry roasted peanuts, crushed, for garnish
- 4 Lime wedges, for serving
Instructions
- 1
Prepare the chicken marinade: In a shallow dish or resealable bag, combine 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of black pepper. Add the 1 1/2 pounds of chicken breasts, ensuring they are fully coated. Marinate in the refrigerator for at least 15-20 minutes, or up to 30 minutes for deeper flavor.
⏱️ 25 min - 2
Make the peanut sauce: In a medium mixing bowl, whisk together 1/2 cup of creamy peanut butter, 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of honey, 1 1/2 tablespoons of chili garlic sauce, 1 tablespoon of grated fresh ginger, 2 minced garlic cloves, and 1 tablespoon of fresh lime juice. Gradually whisk in 2 tablespoons of water, adding more if needed, until the sauce reaches a smooth, pourable consistency. Set aside.
⏱️ 7 min - 3
Cook the noodles: Bring a large pot of salted water to a rolling boil. Add the 12 ounces of spaghetti or linguine and cook according to package directions until al dente, typically 8-10 minutes. Drain the noodles well and rinse briefly with cold water to prevent sticking and cool them slightly, then drain again thoroughly. Transfer to a large mixing bowl.
⏱️ 10 min - 4
Grill the chicken: Preheat a grill or grill pan to medium-high heat (about 400°F). Lightly oil the grill grates. Remove the chicken from the marinade and discard any excess. Grill the chicken breasts for 6-8 minutes per side, or until internal temperature reaches 165°F and juices run clear. Remove from heat and let rest for 5 minutes before slicing against the grain into thin strips.
⏱️ 15 min•🌡️ 400°F - 5
Assemble the noodles: Add the prepared peanut sauce to the large bowl with the drained noodles. Toss well to ensure the noodles are evenly coated. Add the julienned 1 English cucumber and 2 carrots to the noodles and toss again.
⏱️ 5 min - 6
Serve: Divide the spicy peanut noodles among 4 serving bowls. Top each serving with sliced grilled chicken. Garnish generously with sliced 4 green onions, 1/2 cup of chopped fresh cilantro, and 1/4 cup of crushed dry roasted peanuts. Serve immediately with 4 lime wedges on the side for an extra burst of freshness.
⏱️ 3 min