Description
Peanut Chicken Noodles is a flavorful and easy-to-make Asian-inspired main dish featuring tender chicken strips and colorful vegetables tossed with rice noodles in a creamy, savory peanut sauce. This quick stovetop recipe balances sweet, tangy, and spicy elements, perfect for a satisfying weeknight dinner or refreshing noodle salad served warm or cold.
Ingredients
Scale
Main Ingredients
- 8 ounces rice noodles or spaghetti
- 1 tablespoon sesame oil
- 1 tablespoon neutral oil (like canola or avocado)
- 2 boneless skinless chicken breasts, sliced into thin strips
- Salt and pepper to taste
- 2 cloves garlic, minced
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/4 cup green onions, sliced
- 1/4 cup chopped roasted peanuts
- Chopped cilantro for garnish
Peanut Sauce
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon sriracha (optional)
- 2–4 tablespoons warm water (to thin)
Instructions
- Cook Noodles: Prepare the rice noodles or spaghetti according to the package instructions. Once cooked, drain and rinse thoroughly under cold water to prevent sticking. Set aside.
- Make Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, hoisin sauce, rice vinegar, honey or maple syrup, grated ginger, and sriracha if using. Gradually add warm water, one tablespoon at a time, whisking until the sauce is smooth and pourable.
- Cook Chicken: Heat sesame oil and neutral oil in a large skillet over medium heat. Season sliced chicken breasts with salt and pepper. Add chicken to the skillet and cook for 5 to 7 minutes, stirring occasionally, until fully cooked and lightly browned.
- Sauté Vegetables: Add minced garlic to the skillet with the chicken and cook for another 30 seconds until fragrant. Stir in shredded carrots and sliced red bell pepper and stir-fry for 2 to 3 minutes until the vegetables are slightly tender but still crisp.
- Toss Noodles and Sauce: Add the cooked noodles and peanut sauce to the skillet. Toss everything carefully together until the noodles, chicken, and vegetables are evenly coated with the peanut sauce and warmed through.
- Serve and Garnish: Divide the peanut chicken noodles among plates or bowls. Top with sliced green onions, chopped roasted peanuts, and fresh cilantro before serving.
Notes
- This dish can be enjoyed warm as a comforting meal or chilled as a noodle salad for a refreshing option.
- For variation, substitute chicken with tofu or shrimp to suit your preference or dietary needs.
- Leftover peanut chicken noodles store well in the refrigerator and make a delicious next-day lunch.
