Fiery Peanut Chicken Noodles

Name: Fiery Peanut Chicken Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 1.5 pound chicken breast or thigh (boneless, skinless, cut into thin strips); 2 tablespoon vegetable oil; 8 ounce rice noodles; 1 red bell pepper (thinly sliced); 1 carrot (julienned or thinly sliced); 4 ounce snow peas (trimmed); 0.5 cup creamy peanut butter; 0.25 cup soy sauce; 2 tablespoon rice vinegar; 2 tablespoon honey or maple syrup; 1 tablespoon fresh ginger (grated); 2 clove garlic (minced); 1.5 tablespoon sriracha or chili garlic sauce; 0.25 cup water or chicken broth; 0.25 cup fresh cilantro (chopped, for garnish); 0.25 cup peanuts (chopped, for garnish)

Chicken and crisp vegetables tossed with rice noodles in a rich and spicy peanut sauce, offering a harmonious blend of sweet, savory, and heat.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 6
Cuisine: Thai
Difficulty: Easy
Cost: $3.11/serving

Dietary

Dairy-Free
Egg-Free
High-Protein

Ingredients

1.5 pound chicken breast or thigh (boneless, skinless, cut into thin strips)
2 tablespoon vegetable oil
8 ounce rice noodles
1 red bell pepper (thinly sliced)
1 carrot (julienned or thinly sliced)
4 ounce snow peas (trimmed)
0.5 cup creamy peanut butter
0.25 cup soy sauce
2 tablespoon rice vinegar
2 tablespoon honey or maple syrup
1 tablespoon fresh ginger (grated)
2 clove garlic (minced)
1.5 tablespoon sriracha or chili garlic sauce
0.25 cup water or chicken broth
0.25 cup fresh cilantro (chopped, for garnish)
0.25 cup peanuts (chopped, for garnish)

Instructions

Cook 8 ounces rice noodles according to package directions. Drain, rinse with cold water to prevent sticking, and set aside.
In a medium bowl, whisk together 1/2 cup creamy peanut butter, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons honey or maple syrup, 1 tablespoon grated fresh ginger, 2 minced garlic cloves, 1 1/2 tablespoons sriracha or chili garlic sauce (if using), and 1/4 cup water or chicken broth until smooth. Adjust sriracha to your preferred spice level.
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add 1 1/2 pounds chicken strips and cook for 5-7 minutes, until no longer pink and lightly browned. Remove chicken from skillet and set aside.
Add 1 thinly sliced red bell pepper, 1 julienned carrot, and 4 ounces snow peas to the same skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
Return the chicken to the skillet. Add the cooked rice noodles and the peanut sauce. Toss everything together until well combined and heated through, about 1-2 minutes.
Serve immediately, garnished with optional 1/4 cup fresh cilantro and 1/4 cup chopped peanuts.

Notes

Adjust the amount of sriracha to make it as spicy or mild as you like. Leftovers can be reheated gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.

Nutrition (per serving)

Calories: 610
Protein: 45.3 g
Carbohydrates: 58.7 g
Fat: 24.5 g
Fiber: 6.2 g
Sodium: 1250 mg
Saturated Fat: 4.5 g
Sugar: 16.1 g
Cholesterol: 80 mg