Spicy Peanut Chicken Noodles

by 30MinuteMeals
Prep: 15m
Cook: 15m
poultry
Spicy Peanut Chicken Noodles - Image

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Ingredients
Servings:6
8ozrice noodles
1/3cupwater
1/4cupsoy sauce
1/4cuppeanut butter
4 1/2tspbrown sugar
1tbsplemon juice
2garlic
1/2tspred pepper flakes
2tbspcanola oil
1lbboneless skinless chicken breast
1broccoli
1/2cupcarrot
sesame seeds
Nutrition Facts

Per serving

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Instructions
  1. 1

    Start the noodles and mix the sauce

    Get the rice noodles cooking according to the package directions. While they go, whisk the water, soy sauce, peanut butter, brown sugar, lemon juice, 2 minced garlic cloves, and red pepper flakes together in a small bowl until smooth. Set it aside.

  1. 2

    Sear the chicken

    Heat 1 tablespoon of the canola oil in a large skillet over medium-high. Cut the chicken into 1/2-inch strips and stir-fry 3 to 4 minutes, just until no longer pink. Pull it out onto a plate.

  2. 3

    Cook the vegetables and sauce

    Add the remaining tablespoon of oil to the hot skillet. Stir-fry the broccoli florets and shredded carrot 4 to 6 minutes, until crisp-tender. Pour in the sauce, bring to a boil, and cook 1 to 2 minutes until it thickens and coats everything.

  3. 4

    Toss and serve

    Return the chicken to the pan and heat through. Drain the noodles and toss them right in with the chicken and vegetables until coated. Finish with a scatter of sesame seeds if you want them, and serve hot.

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Spicy Peanut Chicken Noodles

Created by: 30MinuteMeals

Prep Time: 15m
Cook Time: 15m
Servings: 6

Ingredients

  • 8 oz rice noodles
  • 1/3 cup water
  • 1/4 cup soy sauce
  • 1/4 cup peanut butter
  • 4 1/2 tsp brown sugar
  • 1 tbsp lemon juice
  • 2 garlic
  • 1/2 tsp red pepper flakes
  • 2 tbsp canola oil
  • 1 lb boneless skinless chicken breast
  • 1 broccoli
  • 1/2 cup carrot
  • sesame seeds

Instructions

  1. Start the noodles and mix the sauceGet the rice noodles cooking according to the package directions. While they go, whisk the water, soy sauce, peanut butter, brown sugar, lemon juice, 2 minced garlic cloves, and red pepper flakes together in a small bowl until smooth. Set it aside.
  2. Sear the chickenHeat 1 tablespoon of the canola oil in a large skillet over medium-high. Cut the chicken into 1/2-inch strips and stir-fry 3 to 4 minutes, just until no longer pink. Pull it out onto a plate.
  3. Cook the vegetables and sauceAdd the remaining tablespoon of oil to the hot skillet. Stir-fry the broccoli florets and shredded carrot 4 to 6 minutes, until crisp-tender. Pour in the sauce, bring to a boil, and cook 1 to 2 minutes until it thickens and coats everything.
  4. Toss and serveReturn the chicken to the pan and heat through. Drain the noodles and toss them right in with the chicken and vegetables until coated. Finish with a scatter of sesame seeds if you want them, and serve hot.

Notes & Tips

This is the whole weeknight formula in one pan: a sauce you whisk in 60 seconds while the noodles boil, then everything hits the same hot skillet. Don't skip pulling the chicken out before the broccoli goes in — crowding the pan steams the chicken instead of searing it, and you lose that browning. The sauce looks thin until it hits the boil, then tightens up fast, so keep it moving. Natural or regular peanut butter both work; if yours is stiff, the hot sauce loosens it right up. Want more heat? Double the red pepper flakes or hit it with sriracha at the end.