Description
This Peanut Chicken Noodles recipe is a flavorful and satisfying dish with tender chicken, crunchy vegetables, and a creamy peanut sauce served over rice noodles. It’s easy to make and perfect for a quick weeknight dinner.
Ingredients
Scale
Rice Noodles:
- 8 oz rice noodles
Chicken:
- 1 lb boneless skinless chicken breast (thinly sliced)
Vegetables:
- 2 tablespoons vegetable oil
- 1 red bell pepper (thinly sliced)
- 1 cup shredded carrots
- 3 green onions (sliced)
Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 2 cloves garlic (minced)
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup water
Garnish:
- Chopped peanuts and fresh cilantro
Instructions
- Cook the rice noodles: According to the package instructions. Drain and set aside.
- Cook the chicken: In a skillet, cook the sliced chicken until golden brown and cooked through. Set aside.
- Cook the vegetables: In the same skillet, cook the bell pepper and carrots until slightly softened.
- Prepare the sauce: Whisk together peanut butter, soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, garlic, ginger, red pepper flakes, and water until smooth.
- Combine everything: Add noodles, chicken, and sauce to the skillet with vegetables. Toss until coated and heated through.
- Serve: Top with chopped peanuts and cilantro.
Notes
- For extra heat, add more red pepper flakes or sriracha.
- Substitute chicken with tofu for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8 g
- Sodium: 880 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg
