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4.8 from 93 votes

Peanut Chicken with Peanut Noodles

These peanut noodles are easy, ready in 20 minutes, and packed with so much flavor from the peanut butter, ginger, and sesame oil! 

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 792 kcal
Course: Lunch
Cuisine: Asian

Ingredients

Peanut Sauce
  • ⅓ cup creamy peanut butter
  • 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 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 boneless skinless chicken breasts cut into bite-sized pieces and seasoned with salt and pepper
  • 1 cup sugar snap peas or snow peapods
  • ¾ to 1 cup shredded carrots
  • ½ cup red bell peppers diced small
  • 2 tablespoons cilantro leaves finely minced
  • ½ cup peanuts roughly chopped if desired (I used honey-roasted peanuts)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the sugar snap peas, carrots, bell peppers, cilantro, peanuts, and drizzle in the remaining peanut sauce. Toss to combine and serve immediately.

Notes

  • Dish will keep airtight in the fridge for up to 5 days. Leftovers can be served chilled or reheated gently based on preference.
  • Peanut sauce adapted from Peanut Noodles with Vegetables.

Nutrition Information

Serving 1 Calories 792kcal (40%) Carbohydrates 52g (17%) Protein 50g (100%) Fat 45g (69%) Saturated Fat 8g (40%) Polyunsaturated Fat 33g Cholesterol 96mg (32%) Sodium 1693mg (71%) Fiber 6g (24%) Sugar 23g (46%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 792

% 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.