Description
Peanut Chicken Noodles are a flavorful and easy Asian-inspired stir-fry dish featuring tender chicken, crisp vegetables, and chewy noodles tossed in a creamy, spicy peanut sauce. This quick stovetop recipe combines savory, tangy, and spicy notes for a satisfying meal perfect for weeknights.
Ingredients
Scale
Main Ingredients
- 8 oz rice noodles or spaghetti
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 2 green onions, sliced
- ¼ cup roasted peanuts, chopped
- Fresh cilantro for garnish
- Lime wedges for serving
Peanut Sauce
- ½ cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or brown sugar
- 1 tablespoon sriracha or chili garlic sauce
- ½ cup warm water (more as needed for thinning)
Instructions
- Cook the Noodles: Prepare the noodles according to package instructions until tender. Drain and set aside to keep warm.
- Make the Peanut Sauce: In a small bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, honey, sriracha, and warm water until smooth and creamy. Adjust the sauce consistency by adding more water if needed.
- Cook the Chicken: Heat sesame oil in a large skillet or wok over medium-high heat. Add sliced chicken and cook for 6–7 minutes until golden brown and completely cooked through.
- Sauté Aromatics and Vegetables: Stir in minced garlic, grated ginger, sliced red bell pepper, and shredded carrots. Cook for an additional 2–3 minutes until vegetables are tender-crisp.
- Combine Noodles and Sauce: Add the cooked noodles to the skillet, pour the peanut sauce over everything, and toss to evenly coat and heat through.
- Serve: Divide into bowls and garnish with sliced green onions, chopped peanuts, fresh cilantro, and lime wedges on the side for squeezing over the top.
Notes
- For a vegetarian option, substitute chicken with tofu or tempeh.
- Add broccoli or snap peas for extra vegetables and crunch.
- The peanut sauce can be prepared in advance and refrigerated for up to 1 week.
- Use tamari instead of soy sauce for a gluten-free version.
