Peanut Chicken Noodles

These peanut chicken noodles are an amazing stir fry dish that quickly became one of our family favorites. It features juicy chicken pieces, noodles, lots of veggies, and super flavorful sweet and sour peanut butter sauce. The whole dish is saucy and very filling. There are no weird ingredients! You’ll love this sauce!

Ingredients / ingredient substitutions:

Here’s what you need to make this delicious peanut chicken noodles:

• chicken – I used chicken breasts, you can also use boneless and skinless thighs or even thinly-sliced beef (like flank steak)
• garlic and ginger – for seasoning the chicken, they add flavor but ginger additionally changes the texture of the meat (thanks to enzymes) making it more tender so if you have time you can leave the chicken to marinate, anywhere from 30 mins to overnight
• cornstarch – for coating the chicken pieces, this is optional but recommended, it helps the ginger and garlic stay on the meat, and also chicken pieces coated in cornstarch are much more tender after frying
• veggies – my favorite veggies for this dish are cabbage, broccoli, carrots, and bell peppers, but you could use other veggies or use just 1-2 kinds of veggies
• Chow mein or Mie noodles – Chinese-style egg noodles, I also tried to make this dish with rice noodles, it tasted good but we liked it with Mie noodles much more. You can also use ramen noodle without the spice packet.

This is what you’ll need to make the peanut sauce:

• make sure to use creamy and not crunchy, unsweetened peanut butter, I like to buy peanut butter that lists only one ingredient: peanuts
• instead of honey, you can add maple syrup
• sesame oil is optional, some people don’t like it so if you’re not sure add just a little at the beginning, you can always add more later
• if you like spicy dishes you could add some sriracha sauce

How to make peanut sauce noodles step by step:

STEP 1: Prepare the chicken: cut the chicken into bite-sized pieces, then toss with finely chopped garlic and ginger. Season with salt and pepper to taste and set aside. If you have time you could leave the chicken to marinate – it will be more tender and flavorful. The chicken needs to be coated in cornstarch but do this directly before cooking the chicken.

STEP 2: Prepare the veggies: cut the carrots into thin matchsticks, bell pepper into slices, cabbage into thin slices, chop the broccoli into small florets. If you’ll be using other vegetables, do the same, just chop them into thin pieces that will cook quickly in the pan.

STEP 3: Make the peanut sauce: blend all the ingredients until smooth using a hand blender, stand blender, or food processor (it’s hard to do it by hand but not impossible).

STEP 4: Cook the chicken: heat the oil over high heat in a large frying pan. Add the chicken pieces in an even layer then cook without stirring until browned. Turn over and cook until cooked through. Try not to stir the chicken too much or it won’t brown properly and the coating can stick to the pan. I usually just flip it once, while I’m turning it over then just at the end of cooking time, making sure all the pieces are cooked through. Transfer the chicken to a plate.

STEP 5: Cook the veggies over high heat until tender but still crunchy.

STEP 6: Assemble: add all the ingredients to the pan: cooked chicken, noodles, and the peanut sauce. Toss everything together.

Serve with chopped and toasted peanuts.

Enjoy!

Storage:

You can store these peanut sauce noodles in the fridge for up to 3-4 days then reheat them in a pan (add some water to the sauce as it will thicken). It will still taste good but the noodles will be mushy and very soft (otherwise they should be pleasantly chewy when freshly cooked). The better way to store this dish would be to store all the ingredients separately from the sauce and combine it just before serving.

Similar recipes you may like:

• Chinese plum sauce noodles with chicken and veggies
• Sweet and sour chicken with noodles and vegetables
• Sweet and sour chicken with pineapple and bell paprika
• Chicken chow mein

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Peanut Chicken Noodles

These peanut chicken noodles are an amazing stir fry dish that quickly became one of our family favorites. It features juicy chicken pieces, noodles, lots of veggies, and super flavorful sweet and sour peanut butter sauce.

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5 from 1 vote

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 3 servings

Calories 576kcal

Author Aleksandra

Ingredients

peanut butter sauce:

• ▢ 1/4 cup peanut butter
• ▢ 1/4 cup soy sauce
• ▢ 1/4 cup rice vinegar
• ▢ 1/3 cup water or chicken broth
• ▢ 2 flat tablespoons honey
• ▢ 1 teaspoon sesame oil optional, you can add less

chicken:

• ▢ 2 medium chicken breasts 400g
• ▢ 3 cloves garlic
• ▢ 1- inch piece of ginger 3 cm
• ▢ 2 tablespoons cornstarch
• ▢ salt and pepper to taste

vegetables:

• ▢ 1/2 red bell pepper
• ▢ 1 large carrot
• ▢ 2 large cabbage leaves
• ▢ a couple florets broccoli

additionally:

• ▢ 4.5 oz (125g) dried egg noodles Mie noodles/Chow Mein noodles/ ramen noodles
• ▢ toasted peanuts to sprinkle

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Instructions

• Mix all the ingredients for the sauce until smooth using a hand blender or food processor (it can also be whisked by hand but it's harder to mix the sauce properly).
• Cut the chicken into 1-inch (2-3cm) cubes and toss with finely chopped ginger and garlic, and season it with salt and pepper. Set aside (if you have time you can leave the chicken to marinate for a couple of hours or overnight).
• Prepare the vegetables: cut off the hard core of the cabbage, cut into thin slices, cut the carrots into thin matchsticks, cut the bell paprika into thin strips, cut the broccoli into very small florets.
• Cook the noodles according to the package instructions, make sure they are cooked al dente – which means they should have a bite to them / be pleasantly chewy and not be overcooked. My package says to cook them for 4 minutes so I pour boiling water over them the cook them for about 3 minutes as they will cook later a little in the pan.
• Cook the chicken: toss the chicken pieces with cornstarch (you should do that directly before you plan on cooking it). Heat the oil in a big frying pan over high heat. When hot add the chicken pieces in an even layer. Don't stir for the first 2 minutes, letting the chicken to brown. When the chicken is browned turn it over and cook briefly on the other side until cooked thorugh. Transfer the chicken to a plate.
• Cook the vegetables. Add some more oil to the pan and add the vegetables. Don't stir at the beginning letting the vegetables brown then stir and cook for a couple of minutes until the vegetables are tender but still a little crunchy.
• Add the chicken back to the pan, then the cooked noodles and the sauce. Toss everything together. Cook for a minute allowing the sauce to thicken a little. Serve sprinkled with toasted peanuts.
• Enjoy!

Notes

• Ingredient notes:
  • chicken – I used chicken breasts, you can also use boneless and skinless thighs or even thinly-sliced beef (like flank steak)
  • cornstarch – is optional
  • veggies – my favorite veggies for this dish are cabbage, broccoli, carrots, and bell peppers, but you could use other veggies or use just 1-2 kinds of veggies
  • peanut butter – make sure to use creamy and not crunchy, unsweetened peanut butter, I like to buy peanut butter that lists only one ingredient: peanuts
  • instead of honey, you can add maple syrup
  • sesame oil is optional, some people don’t like it so if you’re not sure add just a little at the beginning, you can always add more later
  • if you like spicy dishes you could add some sriracha sauce
• Calories = 1/3 of the recipe (1 serving). This is only an estimate!

Course dinner, Main Course

Cuisine asian-inspired, Chinese-inspired

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