Peanut Chicken Stir Fry With Noodles
This peanut chicken stir fry with noodles is an easy and delicious meal that is made in one pan and ready in under 30 minutes.
Servings: 4
Calories: 501kcal
Ingredients
For the stir fry:
- 2 teaspoons sesame oil or olive oil
- 1 lb boneless skinless chicken breast, thinly sliced
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 1 cup chopped broccoli or snow peas
- 8 oz Pad Thai rice noodles
For the sauce:
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- ¼ cup natural creamy peanut butter
- 3 tablespoons low-sodium soy sauce (Tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1-2 tablespoons lime juice
- 1 tablespoon honey or maple syrup
- 2 teaspoons Sriracha
- ⅓-1/2 cup warm water
Instructions
- Start by boiling a pot of water and cook the noodles al dente according to package directions. Once the noodles are cooked, run them under cold water to stop the cooking process.
- Add the oil to a large skillet over medium heat. Once the oil is hot, add the chicken. Let the chicken cook for 5-6 minutes, or until the chicken is no longer pink.
- Add the veggies to the pan and let them cook for 2-3 minutes until tender. While the veggies are cooking, add all of the sauce ingredients to a small bowl and whisk until combined.
- Add the rice noodles to the pan and mix. Pour the peanut sauce over and mix until well combined.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
This dish is dairy-free. For a vegetarian or vegan option, use tofu or additional stir fry vegetables in place of the chicken.
Nutrition
Serving: 16.8oz | Calories: 501kcal | Carbohydrates: 62.7g | Protein: 34.9g | Fat: 13.1g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.8g | Cholesterol: 82.8mg | Sodium: 576mg | Potassium: 696mg | Fiber: 6.4g | Sugar: 8g
