Peanut Chicken with Peanut Noodles
User Reviews
4.8
Peanut Chicken with Peanut Noodles
Description
Peanut Chicken with Peanut Noodles highlights bite-sized chicken breast cooked in a rich peanut sauce that includes honey, sesame oil, and vinegar, which provides a slight tang and sweetness. The rice noodles serve as a neutral base, lightly coated with sesame oil to prevent sticking. Vegetables like sugar snap peas, shredded carrot, and bell pepper add freshness and slight crunch to contrast the creamy sauce and tender chicken.
The peanut sauce is prepared by whisking together peanut butter, honey, sesame oil, apple cider vinegar, ginger, and seasonings, creating a smooth and flavorful coating. After browning the chicken and seasoning it, a portion of the peanut sauce is added to the pan to warm and meld flavors. The cooked noodles and vegetables are then combined with the remaining sauce and chicken, resulting in a harmonious dish with a balance of textures and flavors.
This recipe works well as a main dish suitable for lunch or dinner, offering a filling combination of protein, vegetables, and noodles. The peanut flavor is distinct without being overpowering, and the optional cayenne adds a subtle heat for those who prefer a spicier profile.
According to the notes, leftovers keep well in an airtight container for up to five days and can be eaten chilled or gently reheated, providing flexibility in serving and storage. The peanut sauce recipe is adapted from a vegetable peanut noodle dish, ensuring the sauce is versatile and well-balanced.
Ingredients
Peanut Sauce
- ⅓ cup peanut butter creamy
- ¼ cup honey
- ¼ cup sesame oil
- 2 tablespoons apple cider vinegar
- 1 to 2 teaspoons ground ginger or to taste
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- pinch cayenne pepper optional and to taste
Peanut Chicken & Noodles
- 8 ounces rice noodles sometimes called pad thai noodles, cooked according to package directions
- 2 tablespoons olive oil
- 1 pound chicken breast cut into bite-sized pieces and seasoned with salt and pepper, boneless skinless
- 1 cup sugar snap peas or snow pea pods
- ¾ to 1 cup carrot shredded
- ½ cup bell pepper diced small, red
- 2 tablespoons cilantro finely minced, leaves
- ½ cup peanuts roughly chopped if desired (I used honey-roasted peanuts)
Instructions
- Cook rice noodles according to package directions, drain, place in a large bowl; set aside. Tip – After the noodles are in the bowl, drizzle a small amount of sesame oil over them to prevent them from sticking and clumping together.
- To a medium bowl add the peanut butter, sesame oil, apple cider vinegar, ginger, salt, pepper, optional cayenne, and whisk to combine until smooth and incorporated. Taste, check for seasoning and flavor balance, and make any necessary adjustments (i.e. more honey, more peanut butter, more salt, more sesame oil, etc.); set aside.
- To a large skillet, add the olive oil, chicken, evenly season with salt and pepper, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces.
- Add about 1/4 cup of the peanut sauce to the skillet with chicken, using caution because it will bubble up. Allow it to bubble for about 45 to 60 seconds, stirring intermittently to coat all pieces of chicken evenly. Transfer the chicken including the sauce from the skillet into the bowl with noodles and toss to combine.
- Add the sugar snap peas, carrots, bell peppers, cilantro, peanuts, and drizzle in the remaining peanut sauce. Toss to combine and serve immediately.
Notes
- Store the dish in an airtight container in the refrigerator for up to five days to maintain freshness.
- Leftovers can be served cold or gently reheated depending on personal preference.
- The peanut sauce is adapted from a classic peanut noodles recipe, ensuring a well-balanced flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 792 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 792kcal | 40% |
| Carbohydrates | 52g | 17% |
| Protein | 50g | 100% |
| Fat | 45g | 69% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 33g | 194% |
| Cholesterol | 96mg | 32% |
| Sodium | 1693mg | 71% |
| Fiber | 6g | 24% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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