Creamy Peanut Noodles with Chicken
Creamy Peanut Noodles with Chicken are delicious and easy! Chicken and noodles in a rich flavorful peanut sauce are ready in 25 minutes.
Ingredients
- 1 13.6oz can (400g) coconut milk
- ⅓ cup creamy peanut butter creamy or chunky for extra texture
- 2 tablespoons soy sauce
- 2 teaspoons sriracha
- 1 tablespoon honey
- 2 teaspoons rice vinegar
- 1 teaspoon toasted sesame oil
- 2 tablespoons vegetable oil
- 1 large boneless and skinless chicken breast diced into bite-sized pieces (chicken thighs can also be used), or ground chicken
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 cloves garlic minced
- 2 teaspoons grated fresh ginger
- ½ cup (120 ml) low-sodium chicken stock
- 8 ounces (225 g) uncooked rice noodles thai rice noodles or pasta
- 2 tablespoons roasted peanuts roughly chopped
- 2 tablespoons fresh cilantro chopped
- 2 tablespoons fresh green onions chopped
- 1 lime for serving
Instructions
- In a bowl or a jug, whisk the sauce ingredients to combine (coconut milk, peanut butter, soy sauce, sriracha, honey, rice vinegar, and sesame oil. Set aside.
- In a skillet over medium high heat, heat the oil and add the chicken pieces. Season with salt and pepper and cook for 5-7 minutes or until cooked through. You don’t want color, you just want the chicken to be cooked through here (internal temp 165°F/74°C).
- To the same skillet, add garlic and ginger and cook for 1 minute, then deglaze the pan with chicken stock. Add the peanut sauce mixture, mix and allow to simmer on low medium heat for 2-3 minutes as you cook the noodles.
- To cook rice noodles, add them to a bowl and cover with boiling water. Allow them to sit for 2 minutes then strain (or, follow the instructions on the package)
- Add cooked noodles to the chicken and the sauce, and toss everything together until the noodles and chicken are coated in the sauce. The noodles absorb liquid quickly, so thin out with hot water if needed. Garnish with toasted peanuts, cilantro, and green onion. Serve with a squeeze of fresh lime juice.
Notes
- Instead of rice noodles, try spaghetti, fettuccini, soba noodles, or ramen noodles.
- You can replace the chicken with any type of cooked protein, or leave it out to make a vegetarian peanut noodle dish.
- Spice is optional. You can leave out the red pepper or sriracha if you're serving this meal to young kids or if you don't enjoy spicy foods. You can serve sriracha sauce on the side and let everyone add their own as well.
- Try adding veggies to this dish! Diced red pepper and shredded carrots can be stir-fried before you add the garlic and ginger to the pan.
- If the sauce seems too thick, add a bit of extra pasta water or chicken broth to loosen it up a bit.
- To Store: Keep any leftovers in an airtight container in the fridge. They'll stay fresh for up to 3 days. Reheat servings in the microwave or in a skillet over low heat, adding a splash of water to make the sauce creamy again.
Nutrition
Calories: 457kcal | Carbohydrates: 16g | Protein: 22g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1048mg | Potassium: 664mg | Fiber: 2g | Sugar: 7g | Vitamin A: 43IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 4mg
Find it online: https://littlesunnykitchen.com/peanut-noodles-with-chicken/