Garlic Butter Peanut Chicken Noodles

Tender chicken and refined rice noodles tossed in a rich, savory garlic butter and peanut sauce with sweet carrots, making for a satisfying and easy weeknight meal.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 4
• Cuisine: Fusion
• Difficulty: Easy

Dietary

• Low-Residue
• Gluten-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• quick
• sauté
• savory

Ingredients

• 8 ounce rice noodles
• 1.5 pound chicken breast (diced)
• 1 tablespoon olive oil
• 0.5 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 1 tablespoon garlic (finely minced)
• 1 teaspoon ginger (grated)
• 0.5 cup white wine
• 2 tablespoon unsalted butter
• 1 cup carrots (peeled, finely diced)
• 3 tablespoon tamari (low sodium)
• 1.5 tablespoon rice vinegar
• 2 tablespoon peanut butter (creamy)
• 1 tablespoon honey
• 1 tablespoon tomato paste
• 1.5 cup water

Instructions

1. Bring a medium pot of water to a boil and cook the rice noodles according to package directions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add the diced chicken breast and season with kosher salt and black pepper.
3. Cook the chicken, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside on a plate.
4. Reduce heat to medium. Add the finely minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.
5. Carefully deglaze the skillet by pouring in the white wine. Allow it to bubble and reduce slightly for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
6. Add the unsalted butter to the skillet and stir until completely melted.
7. Stir in the finely diced carrots, tamari, rice vinegar, creamy peanut butter, honey, tomato paste, and water. Bring the sauce to a gentle simmer.
8. Reduce heat to low, cover, and simmer for 8-10 minutes, or until the carrots are very tender and the sauce has slightly thickened, stirring occasionally.
9. Return the cooked chicken and drained rice noodles to the skillet with the sauce. Toss everything gently to coat the chicken and noodles completely. Cook for another 1-2 minutes until heated through.
10. Serve immediately.

Notes

Ensure carrots are finely diced and cooked until very tender to meet low-residue dietary needs. This recipe intentionally avoids spicy elements and nuts/seeds as a topping to ensure it is suitable for a low-residue diet. Creamy peanut butter is used for texture and flavor without added fiber from whole peanuts.

Nutrition (per serving)

• Calories: 655
• Protein: 55 g
• Carbohydrates: 58.3 g
• Fat: 18.5 g
• Fiber: 1.6 g
• Sodium: 838 mg
• Saturated Fat: 5 g
• Sugar: 8.5 g
• Cholesterol: 158 mg