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.

Course Mains & Entrees

Cuisine Asian-inspired

Keyword chicken, easy dinner, easy recipe, noodles, peanut noodles, peanut sauce

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 417

Author Laurie McNamara

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
1¼ 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
1/2 cup red bell pepper 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

US Customary - Metric

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.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition