Spicy Thai Peanut Noodles with Chicken

Spicy Thai Peanut Noodles with Chicken ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 0.5 cup creamy peanut butter
• 0.25 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 2 tbsp honey or maple syrup
• 1 tbsp toasted sesame oil
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 0.5 tsp red pepper flakes
• 0.25 cup warm water or chicken broth
• 12 oz linguine or spaghetti (or rice noodles)
• 1 tbsp olive or vegetable oil
• 2 cups broccoli florets
• 1 cup shredded carrots
• 2 stalks green onions, sliced
• 0.25 cup chopped peanuts

How to make Spicy Thai Peanut Noodles with Chicken

1. Slice the 1.5 lbs chicken breasts into thin, bite-sized pieces. In a medium bowl, toss the chicken with 1 tbsp soy sauce and 1 tsp sesame oil to marinate while you prepare the other components.
2. Bring a large pot of salted water to a rolling boil over high heat. Add the 12 oz linguine or spaghetti and cook according to package directions until al dente, about 8-10 minutes. Drain well and set aside.
3. While the noodles cook, prepare the peanut sauce: In a medium bowl, whisk together 0.5 cup creamy peanut butter, 0.25 cup low-sodium soy sauce, 2 tbsp rice vinegar, 2 tbsp honey, 1 tbsp toasted sesame oil, 1 tbsp grated fresh ginger, 2 cloves minced garlic, and 0.5 tsp red pepper flakes.
4. Gradually whisk in 0.25 cup warm water or chicken broth to the peanut sauce until it reaches a smooth, pourable consistency. Adjust the amount of liquid as needed to achieve your desired thickness.
5. Heat 1 tbsp olive or vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and stir-fry for 5-7 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
6. Add the 2 cups broccoli florets and 1 cup shredded carrots to the same skillet. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp. You may add a splash of water if they start to stick.
7. Return the cooked chicken to the skillet with the vegetables. Add the drained noodles and pour the prepared peanut sauce over everything.
8. Toss continuously for 2-3 minutes, using tongs, until the noodles, chicken, and vegetables are evenly coated in the sauce and heated through.
9. Taste and adjust seasoning if necessary, adding more soy sauce for saltiness, honey for sweetness, or red pepper flakes for extra heat.
10. Divide the peanut noodles among four serving bowls. Garnish each serving with sliced green onions and chopped peanuts before serving immediately.

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