In this super simple Spicy Peanut Noodles recipe, tender broccoli, carrots, peppers and onions are tossed with chicken and noodles in a spicy and creamy peanut sauce. Serves 4 to 6 depending on serving size.

Spicy Peanut Noodles with Chicken

Sometimes you just crave a bowl of noodles.

And this is my go-to comfort meal. Since my family isn’t a fan of peanut sauces (I know) I will make this for myself on a night when it’s just me. Although there is some prep involved, overall it’s a pretty simple dish to prepare.

This noodle bowl is hardly authentic in any way shape or form, however these spicy peanut noodles are delicious. I like to use chicken thighs because they have so much more flavor, but chicken breasts can be used too. I quickly cut them into bite-size pieces and “marinate” them in a mixture of baking soda, garlic powder, salt and coconut aminos. The baking soda helps tenderize the meat and keeps the chicken juicy and delicious. You can play with the veggies here if you’d like, but I really like the broccoli, peppers and carrot combo as it gives this dish pops of color, texture and flavor. Now on to the noodles. Truthfully you can use whatever noodles you like! For me personally, if I’m eating pasta, I try to go for either plant base (like Banza!) or pasta with added protein.

Spicy Peanut Noodles with Chicken

I hope you love this as much as I do!

ingredients for

To Make These Spicy Peanut Noodles with Chicken You Will Need:

for the chicken:

  • baking powderUsed as a way to tenderize the meat.
  • garlic powderAdds flavor that’s sweeter yet milder than fresh garlic.
  • kosher saltEnhances the flavors in the marinade and seasons the chicken.
  • coconut aminosCan substitute with low-sodium soy sauce or tamari for gluten free. (more on coconut aminos below)
  • boneless skinless chicken thighs –  May also use boneless skinless chicken breasts.

the sauce:

  • coconut aminosCan substitute with low-sodium soy sauce or tamari for gluten free. (more on coconut aminos below)
  • creamy peanut butter – I prefer no-stir smooth however crunchy peanut butter is fine too.
  • honeyLends a touch of sweetness.
  • srirachaAdds delicious flavor and heat.
  • toasted sesame oilAdds distinct flavor and nuttiness.

for the stir-fry:

  • olive oilOr avocado oil. This is used to sauté the chicken and vegetables.
  • broccoli floretsTrimmed and bite size.
  • carrotsThinly sliced on a slight angle.
  • yellow onionAdds flavor and subtle texture.
  • garlic (fresh) – Lends distint punchy flavor.
  • spaghetti noodlesOr use any other thin long noodle. I like to up the protein so I use spaghetti plus protein.
  • crushed peanutsFor texture and salty peanut flavor.
  • green onionAdds a mild fresh onion flavor.
  • cilantroLends a pop of herbaceous freshness.
  • srirachaFor added heat when serving.

ingredients for marinade for chicken

Make The Chicken:

In a bowl, measure and add 1/2 teaspoon baking powder, 1/2 teaspoon garlic powder, 1/4 teaspoon kosher salt and 1 tablespoon coconut aminos.

What Is Coconut Aminos?

Coconut aminos is a flavorful and salty sauce made from the fermented sap of coconut palm and sea salt, yet it does not taste like coconut at all. Its consistency and deeply brown color is similar to soy sauce. It’s also happens to be soy, gluten and wheat-free too. With that said, coconut aminos is a healthy substitute for those with a restrictive diet.

stirred ingredients for marinade

Stir well to combine. It may foam up a bit.

diced chicken thighs in marinade

Add in 1-1/4 pounds boneless skinless chicken thighs (or breasts) that have been diced into bite-size pieces.

tossed chicken thighs in marinade

Toss to coat and set off to the side.

peanut butter sauce

Make The Sauce:

In a medium bowl, measure and add 1/3 cup coconut aminos, 2 tablespoons creamy peanut butter, 1 tablespoon honey, 2 teaspoon sriracha (more or less if desired) and 1 teaspoon toasted sesame oil.

whisked sauce

Whisk to combine. It might look a little grainy but once it’s added to the hot pan and tossed with the other ingredients, it will smooth out. Set this off to the side.

add oil to a skillet

Heat a large 10 to 12-inch skillet over medium-high heat. Add 1 tablespoon olive oil plus 1 teaspoon toasted sesame oil.

brown chicken

Once hot, add in the chicken thighs in an even layer and let cook for a few minutes before turning.

browned chicken, transfer to a clean plate

Cook until no longer pink. Transfer to a clean plate and set off to the side.

Bring a pot of salted water to boil.

Once boiling, add 8 ounces spaghetti or pasta of your choice and cook following the package directions.

prepped veggies and garlic

While the chicken is cooking, prep the veggies. You will need 8 ounces of broccoli florets, 1/2 cup sliced carrots, 1/2 cup diced onion and red bell pepper and 2 (large) cloves minced fresh garlic.

add veggies to pan

Leave any fat/juices leftover from the chicken in the pan and add the vegetables and garlic with a small pinch of salt. If there’s not a lot of fat in the pan, add a little more oil.

toss veggies in the fat in the pan.

Stir and coat in the fat/oil..

sauteed veggies

And cook until the vegetables are cooked to your desired doneness. I like mine with a little bite to them.

add cooked pasta to veggies in pan.

Drain and add the cooked pasta to the pan. I use tongs and remove the pasta directly from the pot and add it to the pan..

add chicken and sauce to skillet

Return the chicken to the pan and pour in the peanut sauce.

toss well to coat

Toss well to combine.

Spicy Peanut Noodles with Chicken

Serve and top with crushed peanuts, green onions, cilantro and extra sriracha for a spicier kick

Who knew something so simple could be SO delicious?

Spicy Peanut Noodles with Chicken

Enjoy! And if you give this Spicy Peanut Noodles recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Spicy Peanut Noodles with Chicken

Spicy Peanut Noodles with Chicken
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Yield: 6 servings

Spicy Peanut Noodles

In this super simple Spicy Peanut Noodles recipe, tender broccoli, carrots, peppers and onions are tossed with chicken and noodles in a spicy and creamy peanut sauce.
Serves 4 to 6 depending on serving size.

Ingredients

FOR THE CHICKEN:

  • 1/2 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1 tablespoon coconut aminos, or low-sodium soy sauce or low-sodium tamari
  • pound boneless skinless chicken thighs, cut into 1-inch bite size pieces

FOR THE SAUCE:

  • 1/3 cup coconut aminos, or low-sodium soy sauce or low-sodium tamari
  • 2 tablespoons creamy no-stir peanut butter, or use crunchy
  • 1 tablespoon honey
  • 2 teaspoons sriracha, or more to taste
  • 1 teaspoon toasted sesame oil

FOR THE STIR-FRY:

  • 1 tablespoon olive oil
  • 1 teaspoon toasted sesame oil
  • 8 ounces broccoli florets
  • 1/2 cup carrots, sliced
  • 1/2 cup yellow onions, diced
  • 2 cloves garlic
  • 1 pinch salt
  • 8 ounces spaghetti noodles, or any other long thin noodles

FOR SERVING:

  • 1/3 cup chopped peanuts, lightly salted
  • 3 green onions, thinly sliced
  • 1/2 cup cilantro leaves
  • sriracha, to taste

Instructions 

PREP THE CHICKEN:

  • In a medium to large bowl, measure and add the baking powder, garlic powder, kosher salt and coconut aminos. Stir well to combine.
  • Add the diced chicken and toss to coat. Set aside.

MAKE THE SAUCE:

  • In a medium bowl, measure and add coconut aminos, creamy peanut butter, honey, sriracha and toasted sesame oil. Whisk well to combine. May look grainy, but will smooth out when added to the pan. Set aside.

MAKE THE STIR-FRY:

  • Heat a large 10 to 12-inch skillet over medium-high heat. Add 1 tablespoon olive oil plus 1 teaspoon toasted sesame oil.
  • Once hot, add in the chicken thighs in an even layer and let cook for a few minutes before turning. Cook until browned and no longer pink. Transfer to a clean plate and set off to the side.
  • Meanwhile, bring a large pot of salted water to boil. Once boiling, add spaghetti or long thin noodle of your choice and cook following the package directions.
  • To the fat in the pan and add the prepared vegetables and garlic with a small pinch of salt. If there’s not a lot of fat in the pan, add a little more oil.
  • Toss the vegetables in the fat that's in the pan. Cook until the vegetables are they reach a desired doneness. I like mine with a little bite to them. About 8 minutes or so.
  • Once the noodles are cooked, use tongs to remove and add directly into the pan with the veggies. Add the chicken back in and pour in the peanut sauce. Toss well so the vegetables are mixed into the pasta and everything is coated in the sauce.
  • Serve in shallow bowls or plates and top with peanuts, green onions, cilantro and extra sriracha if desired.
Serving: 1serving, Calories: 417kcal, Carbohydrates: 43g, Protein: 28g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 90mg, Sodium: 665mg, Potassium: 614mg, Fiber: 4g, Sugar: 6g, Vitamin A: 2192IU, Vitamin C: 38mg, Calcium: 79mg, Iron: 2mg