Peanut Chicken with Peanut Noodles
Try this Peanut Chicken with Peanut Noodles recipe, or contribute your own.
Try this Peanut Chicken with Peanut Noodles recipe, or contribute your own.
- 2 tablespoons olive oil
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1/4 cup sesame oil
- 1 teaspoon salt or to taste
- pinch cayenne pepper optional and to taste
- 1 teaspoon pepper or to taste
- 8 ounces rice noodles (sometimes called pad thai noodles) cooked according to package directions
- heaping 1/3 cup creamy peanut butter
- 1 to 2 teaspoons ground ginger or to taste
- 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
- 3/4 to 1 cup shredded carrots
- 1/2 cup red bell peppers diced small
- 2 tablespoons cilantro leaves finely minced
- 1/2 cup peanuts roughly chopped if desired (i used honey-r
- Carbohydrate 9.93997251112274 g
- Cholesterol 65.77089365 mg
- Fat 16.6521113865253 g
- Fiber 0.426312482342113 g
- Protein 26.4104383082905 g
- Saturated Fat 2.52932246085975 g
- Serving Size 1 1 Serving (222g)
- Sodium 75.5137601255544 mg
- Sugar 9.51366002878063 g
- Trans Fat 1.05211620697687 g
- Calories 299 calories
Step-by-step
- 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.
- Dish will keep airtight in the fridge for up to 5 days. Leftovers can be served chilled or reheated gently based on preference.
Peanut Chicken with Peanut Noodles: A Weeknight Delight
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Between school pick-ups, after-school activities, and the never-ending cycle of laundry and household chores, the last thing I want to deal with is a complicated recipe. That’s why I’ve become a huge fan of quick and easy meals that don’t compromise on flavor. This Peanut Chicken with Peanut Noodles dish is a perfect example – it's ready in under 30 minutes and is packed with protein and vibrant vegetables.
The beauty of this recipe lies in its simplicity. The peanut sauce is incredibly versatile and can be easily adjusted to your own taste preferences. Need it spicier? Add a pinch more cayenne pepper. Prefer a sweeter sauce? A touch more honey will do the trick. The chicken cooks quickly, ensuring that the dish is ready just when you need it, eliminating any chance for a family meltdown because dinner is late.
Beyond the convenience, this recipe is also remarkably healthy. The chicken provides a lean protein source, crucial for maintaining energy throughout the day. The noodles offer a satisfying carbohydrate base, and the vibrant mix of sugar snap peas, carrots, and bell peppers adds a burst of vitamins and nutrients. It’s a balanced meal that leaves you feeling energized and satisfied, not sluggish and bloated.
I often double this recipe so that I have leftovers for lunch the next day. It reheats beautifully, making it a perfect meal prep option for busy days. The flavors actually seem to meld even better the next day, creating a richer and more complex taste profile. One tip: I like to add a squeeze of lime juice just before serving the leftovers to brighten up the flavors.
This recipe has quickly become a staple in our household. It's a flexible meal that adapts to what's in season – feel free to experiment with different vegetables based on your preferences and availability. You can easily swap out the sugar snap peas for broccoli florets, the carrots for zucchini noodles, or add some sliced mushrooms for an earthy touch. The possibilities are endless!
The secret to this dish is in the perfectly balanced peanut sauce. The creamy peanut butter base is complemented by the tanginess of the apple cider vinegar, the subtle warmth of the ginger, and the nutty aroma of the sesame oil. It’s a harmonious blend of flavors that perfectly complements the tender chicken and the crisp vegetables. The simplicity of this dish is truly its strength. It doesn't require any specialized cooking skills, making it accessible to anyone who wants a delicious, healthy, and convenient weeknight meal.
So, the next time you find yourself short on time but still craving a delicious and satisfying dinner, try this Peanut Chicken with Peanut Noodles. You won’t be disappointed. It’s a testament to the fact that healthy eating doesn’t have to be complicated or time-consuming. It’s about finding simple, flavorful recipes that nourish your body and make your life easier.
This dish is more than just a meal; it's a testament to the power of simple, flavorful cooking, perfect for a busy weeknight. Give it a try, and I’m confident it will become a new family favorite!
