Grilled Asian Chicken with Peanut Noodles and Cucumber Sambal

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5 from 24 votes

Grilled Asian Chicken with Peanut Noodles and Cucumber Sambal pairs marinated, grilled chicken breasts with tender spaghetti tossed in a creamy peanut sauce. The peanut noodles are brightened with lime juice and seasoned with chili garlic sauce and fresh ginger, while the cool cucumber sambal adds crispness and a tangy spice from rice wine vinegar and red pepper flakes. This combination balances warm, savory, and fresh flavors in one meal.

Prep Time

1 hr 30 mins

Cook Time

20 mins

Total Time

1 hr 50 mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Ingredients

Cucumber Sambal:

1 cup cucumbers seeded and diced
½ cup green onions white and green parts, thinly chopped
½ cup red bell pepper small diced
3 tablespoons rice wine vinegar
1 tablespoon sugar
¼ teaspoon red pepper flakes more or less to taste
½ teaspoon kosher salt coarse

Grilled Chicken and Noodles:

3 tablespoons brown sugar divided (you'll use some for the chicken, some for the noodles)
2 tablespoons soy sauce same as the brown sugar, low-sodium, divided
1 teaspoon peanut canola, vegetable or coconut oil
½ teaspoon salt
4 chicken breasts boneless, skinless, about 2 pounds
12 ounces spaghetti dry
⅓ cup chicken broth low-sodium
¼ cup peanut butter creamy
2 tablespoons rice wine vinegar
2 tablespoons lime juice from about 2 limes, fresh
1 tablespoons ginger fresh, minced
1 tablespoon Chili garlic sauce more or less to taste
1 teaspoon sesame oil toasted
½ cup cilantro fresh, minced

Instructions

Cup of Yum

For the cucumber sambal, toss all the ingredients together and chill until ready to serve (this can be made a couple hours or even 1-2 days ahead of time).
Preheat a grill to medium or medium-high heat. In a medium bowl, combine 1 tablespoon brown sugar, 1 tablespoon soy sauce, oil and salt. Add the chicken breasts and toss to coat the chicken with the sauce. Let it sit for 5-10 minutes.
While the chicken rests in the marinade, start a large pot of salted water to boil.
In a microwave-safe bowl or in a small saucepan, combine the broth, peanut butter, remaining 2 tablespoons brown sugar, vinegar, lime juice, remaining 1 tablespoon soy sauce, ginger, chili garlic sauce and sesame oil. Heat, stirring often, until simmering and smooth. Off the heat (or after it is done microwaving), stir in the cilantro. Season with a dash of salt, more or less to taste.
Add the noodles to the boiling water and cook until al dente.
While the noodles cook, grill the chicken 4-5 minutes per side until cooked through (about 165 degrees on an instant-read thermometer). Remove to a plate and tent with foil.
When the noodles are finished cooking, reserve about 1/2 cup of the cooking water in a bowl and then drain the noodles. Dump the noodles into a bowl or on a serving platter and toss with the warm peanut sauce. Add a tablespoon or two of the hot pasta water if needed to loosen up the noodles and sauce a bit (especially helpful if the noodles have sat for 5-10 minutes before serving).
Serve the grilled chicken with the peanut noodles (you can even top the grilled chicken with the noodles) and a heaping scoop of the cucumber sambal.

Notes

The cucumber sambal can be made ahead and refrigerated to deepen flavors, easing dinner preparation.
Use caution with the chili garlic sauce's heat, adding more gradually to suit your taste.

Nutrition Information

Serving 1 Serving Calories 766kcal (38%) Carbohydrates 84g (28%) Protein 65g (130%) Fat 18g (28%) Saturated Fat 4g (20%) Cholesterol 145mg (48%) Sodium 1650mg (69%) Fiber 5g (20%) Sugar 18g (36%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories

% Daily Value*

Serving	1 Serving
Calories	766kcal	38%
Carbohydrates	84g	28%
Protein	65g	130%
Fat	18g	28%
Saturated Fat	4g	20%
Cholesterol	145mg	48%
Sodium	1650mg	69%
Fiber	5g	20%
Sugar	18g	36%

* Percent Daily Values are based on a 2,000 calorie diet.