Why You’ll Love This Recipe
This recipe is quick to prepare and packed with bold flavors. The creamy peanut sauce coats the noodles and chicken perfectly, making it a crowd-pleaser for the whole family. Plus, it’s versatile—you can customize it with your favorite veggies or adjust the spice level to suit your taste.
Ingredients
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8 oz noodles (such as spaghetti, rice noodles, or linguine)
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1 lb boneless, skinless chicken breasts or thighs, sliced into strips
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2 tablespoons vegetable oil
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1/2 cup creamy peanut butter
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1/4 cup soy sauce
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2 tablespoons honey or maple syrup
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2 tablespoons rice vinegar or lime juice
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1 teaspoon grated fresh ginger
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2 cloves garlic, minced
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1/2 teaspoon red pepper flakes (optional)
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1/4 cup warm water (to thin sauce)
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Optional garnishes: chopped peanuts, sliced green onions, cilantro, lime wedges
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Cook Noodles:
Prepare noodles according to package instructions. Drain and set aside. -
Cook Chicken:
Heat vegetable oil in a large skillet over medium-high heat.
Season chicken with salt and pepper, then cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside. -
Make Peanut Sauce:
In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, ginger, garlic, red pepper flakes, and warm water until smooth. -
Combine:
Return chicken to the skillet over low heat.
Add cooked noodles and pour peanut sauce over everything.
Toss to coat evenly and warm through. -
Serve:
Garnish with chopped peanuts, sliced green onions, cilantro, and lime wedges if desired.
Servings and Timing
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Servings: 4
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Prep time: 10 minutes
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Cook time: 15 minutes
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Total time: 25 minutes
Variations
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Vegetarian: Replace chicken with tofu or tempeh.
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Spicy: Add more red pepper flakes or sriracha.
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Veggies: Add shredded carrots, bell peppers, or snap peas.
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Nuts: Substitute almond butter for peanut butter for a different flavor.
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Noodles: Use zucchini noodles or rice for gluten-free options.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat gently in a skillet or microwave, adding a splash of water or broth to loosen the sauce if needed.
FAQs
Can I use peanut butter powder?
Yes, rehydrate with water before mixing.
How do I prevent noodles from sticking?
Toss cooked noodles with a bit of oil before adding to sauce.
Can I make sauce ahead?
Yes, prepare sauce in advance and whisk before use.
Is this recipe gluten-free?
Use gluten-free soy sauce and noodles.
Can I freeze leftovers?
Freezing may change noodle texture; best to consume fresh.
What vegetables work well?
Broccoli, bell peppers, snap peas, and carrots.
How spicy is this dish?
Mild by default; adjust spice to taste.
What type of noodles are best?
Spaghetti, linguine, or rice noodles work well.
Can I use peanut oil instead of vegetable oil?
Yes, peanut oil complements the sauce flavors.
How should I store garnishes?
Keep fresh herbs and nuts separate until serving.
Conclusion
Creamy Peanut Noodles with Chicken is a quick, flavorful, and satisfying dish perfect for busy nights. The rich peanut sauce combined with tender chicken and noodles creates a delicious meal that’s easy to customize and sure to please everyone at the table.
Creamy Peanut Noodles With Chicken
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
- Diet: Gluten Free
Description
Creamy Peanut Noodles with Chicken is a delicious and satisfying meal combining tender chicken and noodles tossed in a rich, flavorful peanut sauce. Quick to prepare and packed with bold savory, sweet, and tangy flavors, this dish is perfect for busy weeknights and customizable with your favorite veggies and spice levels.
Ingredients
-
8 oz noodles (such as spaghetti, rice noodles, or linguine)
-
1 lb boneless, skinless chicken breasts or thighs, sliced into strips
-
2 tablespoons vegetable oil
-
1/2 cup creamy peanut butter
-
1/4 cup soy sauce
-
2 tablespoons honey or maple syrup
-
2 tablespoons rice vinegar or lime juice
-
1 teaspoon grated fresh ginger
-
2 cloves garlic, minced
-
1/2 teaspoon red pepper flakes (optional)
-
1/4 cup warm water (to thin sauce)
- Optional garnishes: chopped peanuts, sliced green onions, cilantro, lime wedges
Instructions
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Cook Noodles: Prepare noodles according to package instructions. Drain and set aside.
-
Cook Chicken: Heat vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
-
Make Peanut Sauce: In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, ginger, garlic, red pepper flakes, and warm water until smooth.
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Combine: Return chicken to the skillet over low heat. Add cooked noodles and pour peanut sauce over everything. Toss to coat evenly and warm through.
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Serve: Garnish with chopped peanuts, sliced green onions, cilantro, and lime wedges if desired.
Notes
For vegetarian versions, substitute chicken with tofu or tempeh.Adjust spice by increasing or omitting red pepper flakes or adding sriracha.Add vegetables like shredded carrots, bell peppers, or snap peas for extra nutrition and crunch.To make gluten-free, use gluten-free soy sauce and noodles.Toss cooked noodles with oil to prevent sticking before mixing with sauce.
