Spicy Peanut Chicken Noodles
This Spicy Peanut Chicken Noodles dish is bursting with bold flavors, combining tender chicken, crisp veggies, and chewy rice noodles in a creamy, spicy peanut sauce.
Servings: 4 servings
Ingredients
- 8 oz rice noodles tender and chewy
- 1 lb chicken breast thinly sliced
- 2 tbsp vegetable oil for sautéing the chicken and veggies
- 1 red bell pepper sliced
- 1 cup snap peas fresh and crisp
- 3 green onions chopped
- 1/4 cup creamy peanut butter star ingredient for sauce
- 2 tbsp soy sauce brings umami and saltiness
- 2 tbsp honey balances the heat with subtle sweetness
- 1 tbsp sriracha sauce adds spicy kick
- 2 cloves garlic minced
- 1 tsp grated ginger brightens flavor
- salt and pepper to taste
Instructions
- Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions, usually 4 to 6 minutes, until tender but still slightly firm. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside.
- In a small bowl, whisk together the creamy peanut butter, soy sauce, honey, sriracha sauce, minced garlic, and grated ginger until smooth. If the sauce is too thick, add a teaspoon or two of warm water to reach your desired consistency. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Season the thinly sliced chicken breast with salt and pepper. Add the chicken to the pan in a single layer and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced red bell pepper and snap peas. Stir-fry for 2-3 minutes until they are crisp-tender but still vibrant in color. Add the chopped green onions and cook for an additional minute.
- Return the cooked chicken to the skillet with the vegetables. Add the drained rice noodles and pour the peanut sauce over everything. Toss well to evenly coat all the ingredients. Cook for another 1-2 minutes to warm through and let the flavors meld.
- Transfer the Spicy Peanut Chicken Noodles to serving bowls or plates. Optionally, garnish with extra chopped green onions, crushed peanuts, or a squeeze of lime for added brightness.
Equipment
- Large Skillet or Wok
- Pot for boiling noodles
- Mixing Bowl
- Knife and cutting board
- Measuring Spoons and Cups
- Tongs or chopsticks
Notes
- Rinse rice noodles in cold water after cooking to prevent sticking and mushiness.
- Adjust the spice level by varying the amount of sriracha sauce to your taste preference.
- Make the peanut sauce ahead and store separately for up to a week for quick meal prep.
- Swap chicken breast with tofu or tempeh for a vegetarian version.
- Use extra virgin olive oil or avocado oil instead of vegetable oil for healthier fats.