Description

Spicy Peanut Chicken Noodles are a quick, flavorful dish with tender chicken, chewy noodles, and a creamy, spicy peanut sauce balanced with savory, sweet, and tangy notes. Perfect for weeknight dinners or meal prep, it’s a takeout-style favorite made at home.

Ingredients

1 lb boneless, skinless chicken breast or thighs, sliced
3 tbsp soy sauce
3 cloves garlic, minced
1 tsp fresh ginger, minced
2 tbsp chili paste or sriracha
1/3 cup peanut butter (creamy or chunky)
1 tbsp honey or brown sugar
1 tbsp rice vinegar or lime juice
1/2 cup chicken broth or water
1 tsp sesame oil
12 oz cooked noodles (rice noodles, udon, or spaghetti)
2 green onions, sliced
2 tbsp fresh cilantro, chopped
2 tbsp crushed peanuts (for garnish)

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Instructions

In a small bowl, whisk together peanut butter, soy sauce, chili paste, honey, rice vinegar, chicken broth, and sesame oil. Set aside.
Heat a large skillet or wok over medium-high heat. Add a little oil, then cook chicken until golden and fully cooked, about 5–6 minutes.
Add garlic and ginger, cooking for 30 seconds until fragrant.
Pour in the peanut sauce and stir until chicken is coated and sauce thickens slightly.
Add cooked noodles and toss until fully coated in the sauce.
Adjust seasoning—add more soy sauce for saltiness, chili paste for heat, or lime juice for brightness.
Serve hot, garnished with green onions, cilantro, and crushed peanuts.

Notes

Swap chicken with tofu or tempeh for a vegetarian option.Add vegetables like broccoli, bell peppers, carrots, or snap peas for extra nutrition.Use tamari and rice noodles for a gluten-free version.Reduce chili paste for a milder dish.Use sunflower seed butter or tahini for a nut-free alternative.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 10g
Sodium: 1050mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 4g
Protein: 28g
Cholesterol: 65mg