SPICY PEANUT CHICKEN & NOODLES
This simple spicy peanut noodles recipe tastes like it took hours to make. Everybody says it has the perfect levels of heat and spice. -Sharon Collison, Newark, Delaware
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Microwave frozen vegetables according to package directions., Place broth, peanut butter, teriyaki sauce, pepper and cayenne in a large skillet; cook and stir over medium heat until blended. Stir in chicken; heat through. Stir in vegetables., Prepare noodles according to package directions. Drain and immediately add to chicken mixture, tossing to combine. Sprinkle with green onions. If desired, moisten with additional broth. Serve immediately.
Nutrition Facts : Calories 489 calories, Fat 14g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 971mg sodium, Carbohydrate 68g carbohydrate (8g sugars, Fiber 4g fiber), Protein 22g protein.
ASIAN PEANUT NOODLES WITH CHICKEN
Asian Peanut Noodles with Chicken is delicious, made with stir fried chicken strips, rice noodles, scallions, carrots, broccoli slaw, bean sprouts in a spicy peanut sauce.
Provided by Gina
Categories Dinner
Time 40m
Number Of Ingredients 23
Steps:
- For the peanut sauce: Combine 1 cup chicken broth, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.
- Boil water for the noodles cook pasta according to package instructions.
- Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.
- Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.
- Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.
- Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.
- Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don't push them aside!) and garnish with cilantro and lime wedges.
Nutrition Facts : ServingSize 1 1/3 cups, Calories 359 kcal, Carbohydrate 53 g, Protein 22 g, Fat 6 g, Cholesterol 48 mg, Sodium 670 mg, Fiber 4 g, Sugar 9 g, SaturatedFat 0.5 g
THAI CHICKEN PEANUT NOODLES
My husband loves the spicy flavors in these Thai chicken noodles and often breaks out the chopsticks for a more immersive experience. - Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.
Nutrition Facts :
SPICY PEANUT CHICKEN
A Thai-inspired dish consisting of chicken served with a spicy peanut sauce over spaghetti noodles.
Provided by Jonathan_MN
Categories World Cuisine Recipes Asian
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Combine curry powder, Thai chili garlic sauce, cayenne pepper, cinnamon, and soy sauce in a small bowl, and set aside. Fill a saucepan with water, and bring it to a boil. When the water is boiling, drop in the spaghetti and cook for 8 to 12 minutes, stirring occasionally, until tender. Drain the spaghetti, and set aside.
- Heat peanut oil in a skillet or wok over medium-high heat until barely smoking, and drop in the chicken. Cook and stir 5 to 8 minutes, until the chicken is just beginning to brown and the inside is no longer pink. Remove chicken from the skillet, and set aside.
- Make the peanut sauce by stirring together peanut butter and 3 1/2 cups of water in a saucepan over medium heat until mixture is smooth and the peanut butter is melted. Pour in the curry-chili sauce, and simmer, stirring occasionally, until the sauce is thickened, about 15 minutes.
- To serve, place the noodles in a large bowl, top with chicken, and spoon the peanut sauce over the chicken. Sprinkle the green onions over the dish, and garnish with chow mein noodles.
Nutrition Facts : Calories 593.1 calories, Carbohydrate 39 g, Cholesterol 34.6 mg, Fat 36.6 g, Fiber 6.7 g, Protein 32.5 g, SaturatedFat 6.2 g, Sodium 610.1 mg, Sugar 6.4 g
THAI CHICKEN ZUCCHINI NOODLES WITH SPICY PEANUT SAUCE
This Thai Chicken Zucchini Noodles Recipe toss with a zesty peanut sauce makes this one flavorful bite! It's an easy healthy dinner option that only takes 15 minutes!
Provided by Krista
Categories Chicken
Time 15m
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together garlic, peanut butter, coconut aminos or tamari, lime juice, ground ginger, and red pepper flakes. Set aside.
- Heat a large skillet to medium high heat. Add 1 tablespoon of grape seed oil and chicken tenders. Saute each side for 3-4 minutes. Remove from heat and let sit. Dice when cooled.
- In the same large skillet over medium high heat, add 1 tablespoon of grape seed oil, carrot and red pepper. Flash stir fry for 2 minutes, stirring constantly.
- To a large bowl add raw zucchini noodles, chicken, carrots, red pepper, bean sprouts, fresh cilantro, green onions, and spicy peanut sauce. Toss till all noodles are coated.
- Serve and garnish with sesame seeds.
Nutrition Facts : ServingSize 1 cup, Calories 292 calories, Sugar 7g, Sodium 270 mg, Fat 13 g, SaturatedFat 2 g, Carbohydrate 14 g, Fiber 4 g, Protein 31 g, Cholesterol 20 g
SPICY SOBA NOODLES WITH CHICKEN AND PEANUT SAUCE
Very fast, easy recipe. I use rotissiere chicken, kick the seasoning up with added chili paste. Goes very well with a quick veggie stir fry
Provided by AZRT8871
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Shave carrot lengthwise into thin strips using a vegetable peeler.
- Combine 1/3 cup broth, peanut butter, ginger, soy sauce, honey, pepper, and garlic; stir with a whisk until smooth.
- Place chicken in a large saucepan; add 1 2/3 cups broth. Bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done. Remove from heat; let stand 20 minutes. Drain; cut chicken into 2-inch pieces. Combine carrot, peanut sauce, chicken, and noodles in a large bowl; toss to coat. Sprinkle with onions and peanuts.
SPICY PEANUT NOODLES WITH CHICKEN
This dish is somewhat inspired by Pad Thai. However, I looked up what actually goes into the traditional dish-rice noodles, eggs, fish sauce, tamarind juice, peanuts, cilantro, and lime (according to Wikipedia)-and I then realized how far off I was in my original line of thinking. Whether you think of it as Pad Thai or some completely unrelated noodle dish, you will not be disappointed by the taste of this recipe.
Provided by The Hungry Hutch
Categories One Dish Meal
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a wok (or skillet) with oil, sear the carrots and snow peas separately and season with salt and black pepper; reserve.
- Season chicken with salt, black pepper, white pepper, paprika, garlic powder, and onion powder; saute.
- In a large pot with salted water, cook the pasta according to the instructions until done.
- Meanwhile, combine the peanut butter, vinegar, soy sauce, and sriracha in a large bowl; taste and adjust to your liking.
- Toss the pasta, vegetables, and chicken together in the peanut sauce. Serve with crushed peanuts as a garnish.
Nutrition Facts : Calories 607.4, Fat 23.9, SaturatedFat 5, Cholesterol 25.2, Sodium 2205, Carbohydrate 72.4, Fiber 4.5, Sugar 7.4, Protein 34.5
More about "spicy peanut noodles with chicken recipes"
SPICY THAI PEANUT CHICKEN NOODLES - RECIPE52.COM
From recipe52.com
Estimated Reading Time 5 mins
- In the same pan, heat oil and add ginger and garlic. Cook garlic for a minute until it sizzles then add all the remaining ingredients of peanut sauce. Mix well.
- Heat oil in a pan and fry garlic for few seconds. Add salt, pepper, and matchstick carrots. Continue to cook for 2-3 minutes until carrots are soft. Then add the remaining veggies and stir to mix all. Veggies are ready, set aside.
- Cook the noodles, 1 minute less than mentioned on the pack, drain hot water and transfer noodles to chilled cold water. Drain the water again and coat noodles with 1 teaspoon oil. Just before serving, reheat the chicken-peanut sauce and mix noodles and veggies. Garnish with toasted sesame and crushed peanuts. Serve warm.
SPICY SESAME PEANUT NOODLES WITH CHICKEN: EASY ASIAN ...
From panningtheglobe.com
5/5 Estimated Reading Time 6 mins
- Bring a large pot of salted (1 teaspoon or so) water to a boil. Cook pasta al dente (until just tender, with some bite) Drain and cool under running water. Drain throughly and transfer to a large mixing bowl and toss with 1/4 teaspoon sesame oil to prevent sticking.
- Combine garlic, ginger, vinegar, honey (or sugar), peanut butter, water, soy sauce and Sriracha in a blender or food processor. Process for a minute or so until fully combined. Some peanut butters are thicker than others. Add 2 tablespoons sesame oil and blend thoroughly. Repeat with remaining 2 tablespoons sesame oil. If the sauce is too thick, add more warm water, a tablespoon at a time, until you get the desired consistency.
- Add the chicken, carrots and 3/4 of the scallions to the bowl with the noodles. Pour the sauce over and toss gently to combine. Transfer noodles to a serving bowl or to individual bowls. Garnish with cucumber, scallions and sesame seeds. Serve at room temperature.
SPICY PEANUT CHICKEN NOODLES | KARYL'S KULINARY KRUSADE
From karylskulinarykrusade.com
Estimated Reading Time 6 mins
- In large pot of salted, boiling water, cook pasta for 12 minutes. Drain, toss with 1/2 teaspoon sesame oil, and set aside
- In a medium bowl, add peanut butter, honey, soy sauce, rice vinegar, and chili sauce. Whisk together until peanut butter is dissolved. Set aside
- In a large, dry skillet, toast peanuts over low heat for 2 minutes. Remove peanuts and set aside. When cool, place in a sandwich bag and crush peanuts
- In same skillet, heat avocado oil over medium heat. Add chicken and cook for 8 minutes, until cooked through. Remove chicken and set aside.
EASY SPICY PEANUT NOODLES WITH CHICKEN - LOVELY LITTLE …
From lovelylittlekitchen.com
Estimated Reading Time 3 mins
- While the noodles are boiling, sauté the red pepper, green onions, carrot, and garlic in butter for 2-3 minutes on medium high heat. You just want to soften them slightly, and release the flavors of the garlic and onions. Add a pinch of salt and set aside.
- When the noodles are done, drain most of the broth, but reserve about 3/4 cup in the pan with the noodles. Add the peanut butter, soy sauce, and Sriracha and stir to dissolve into the broth. The sauce will thicken as it sits.
SPICY PEANUT NOODLES - JO COOKS
From jocooks.com
4.4/5 Estimated Reading Time 7 mins
- Make Peanut Sauce - In a small bowl, whisk together the peanut butter, gochujang, rice vinegar, honey, soy sauce and the water; set aside.
- Cook Chicken - Heat the sesame oil in a large skillet or wok then the add chicken to it - cook until no longer pink. Next, add garlic and ginger and sauté with the chicken for 30 seconds until aromatic. Add the red pepper sauté for another minute.
- Toss Together - Add noodles and peanut sauce to the wok, remove from heat, and toss well to make sure all the noodles are coated.
SPICY PEANUT NOODLES WITH CHICKEN - SEASONS AND …
From seasonsandsuppers.ca
Estimated Reading Time 6 mins
- Soak your noodles in boiling or very hot water to soften. Depending on the type of noodle, it will take anywhere from 5 minutes to 25 minutes. Refer to the package directions for guidance on timing. Drain well before adding to the pan.
- Heat a large skillet or wok over high heat on the stove-top. Add a splash of oil to the hot pan. If using fresh chicken, add to the pan and cook, stirring, until it is cooked through. Remove to a plate. Add a bit more oil to the pan. Add the assorted vegetables and cook, stirring, until just tender. Return the chicken to the pan. Add the soaked noodles and cook, stirring, about 30 seconds, to cook off any water. Add the sauce and toss to combine. Cook until the sauce is warmed and nicely coats the noodles.
SPICY SZECHUAN PEANUT NOODLES WITH CHICKEN RECIPE - …
From thewanderlustkitchen.com
5/5 (1)Category Main DishCuisine ChineseTotal Time 30 mins
- Toss the sliced chicken breast with 1 tablespoon of soy sauce in a small bowl. Set aside to marinate for five minutes.
- Heat the sesame oil in a wok over high heat. Cook the chicken in a single layer, undisturbed, for 3 to 4 minutes per side, or until golden brown and cooked through. Add the snow peas and zucchini, and stir-fry for 3 additional minutes.
SPICY SOBA NOODLES WITH CHICKEN IN PEANUT SAUCE …
From myrecipes.com
4.5/5 (26)Servings 6
- Combine 1/3 cup broth, peanut butter, ginger, soy sauce, honey, pepper, and garlic; stir with a whisk until smooth.
- Place chicken in a large saucepan; add 1 2/3 cups broth. Bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done. Remove from heat; let stand 20 minutes. Drain; cut chicken into 2-inch pieces. Combine carrot, peanut sauce, chicken, and noodles in a large bowl; toss to coat. Sprinkle with onions and peanuts.
SPICY INSTANT POT PEANUT NOODLES - SWEET PEAS AND …
From sweetpeasandsaffron.com
Estimated Reading Time 5 mins
- Add sauce- To the stainless steel insert of an Instant Pot, stir together the honey, soy sauce, peanut butter, sesame oil and chili garlic sauce. Add the chicken thighs and toss to coat.
- Pasta- Break whole wheat pasta noodles in half, and scatter across the chicken and sauce. Pour water over top, and press the noodles gently down.
- Cook- Place the lid on the Instant Pot and set the valve to 'sealing'. Pressure cook on high pressure for 4 minutes. Immediately release the pressure when the time is up (quick pressure release).
- Add spiralized vegetables- Stir the noodles into the sauce and add in the zucchini and carrot noodles. Put the lid back on the Instant Pot and let it sit for 5 minutes. Stir everything up to toss in sauce.
GRILLED ASIAN CHICKEN WITH PEANUT NOODLES | MEL'S …
From melskitchencafe.com
5/5 (6)Category ChickenServings 4Total Time 1 hr 30 mins
- For the cucumber sambal, toss all the ingredients together and chill until ready to serve (this can be made a couple hours or even 1-2 days ahead of time).
- Preheat a grill to medium or medium-high heat. In a medium bowl, combine 1 tablespoon brown sugar, 1 tablespoon soy sauce, oil and salt. Add the chicken breasts and toss to coat the chicken with the sauce. Let it sit for 5-10 minutes.
- In a microwave-safe bowl or in a small saucepan, combine the broth, peanut butter, remaining 2 tablespoons brown sugar, vinegar, lime juice, remaining 1 tablespoon soy sauce, ginger, chili garlic sauce and sesame oil. Heat, stirring often, until simmering and smooth. Off the heat (or after it is done microwaving), stir in the cilantro. Season with a dash of salt, more or less to taste.
SOBA NOODLE CHICKEN AND VEGETABLES STIR FRY IN A SPICY ...
From babaganosh.org
Estimated Reading Time 8 mins
- Cook the soba noodles: Boil a large pot of water. When it comes to a boil, add the soba noodles and cook according to the directions on the package. (typically 3-6 minutes) Rinse the soba noodles in cold water and set aside.
- Season the sliced chicken with salt and pepper. Heat 1 tablespoon of sesame oil in a large skillet and add the chicken. Allow to brown for 3-4 minutes, then stir fry until it is fully cooked (about 3-4 more minutes). Set cooked chicken aside.
- Prepare the peanut sauce: Combine all the ingredients in a medium bowl and stir until they are well combined. The sauce will look chunky at first until the peanut butter gets mixed with the rest of the liquid ingredients, but it will turn smooth if you keep stirring. Start with 1 Thai chili pepper (or 1/4 tsp red pepper flakes) and see how you like the spiciness. Add the second one if you want more heat.
- In a large wok or skillet with high sides, heat up the other tablespoon of sesame oil. Stir fry the sliced onion for 2-3 minutes, or until it starts to soften. Add all the vegetables - sliced peppers and snow peas - and stir fry for another 2-3 minutes to get them warmed up as well.
SOBA NOODLE SALAD | SPICY PEANUT CHICKEN SOBA SALAD …
From pinchofyum.com
4.8/5 Estimated Reading Time 4 mins
- Puree sauce ingredients in a food processor or blender. Add the peanuts last so you can control how chunky it is (I like to leave it a little more on the chunky side).
- Cook the chicken in a skillet over medium high heat. Season with salt and pepper. When the chicken is cooked through, set aside until cool enough to handle and shred the meat.
SOBA NOODLES AND CHICKEN WITH SPICY PEANUT SAUCE | …
From kitchenconfidante.com
Estimated Reading Time 4 mins
- Combine the peanut butter, sesame oil, soy sauce, vinegar or lemon juice, hot water, garlic, ginger, red pepper/sriracha, and sugar in a small bowl and whisk well to combine. This can also be prepared in a blender or a food processor. If you need to adjust the consistency of the sauce so that it is thinner, add more hot water, 1 tablespoon at a time.
- Bring a large pot of water to a rolling boil and salt it. Cook the soba noodles, according to package instructions (about 6 minutes). When the noodles are cooked, drain the noodles. Toss the noodles in the peanut sauce, along with the vegetables and chicken (if using).
- Garnish with cilantro and sesame seeds. Serve warm or cool. If preparing as a cold salad, refrigerate and serve cold.
SPICY PEANUT NOODLES WITH CUCUMBER - A BEAUTIFUL PLATE
From abeautifulplate.com
- Prepare the Peanut Sauce Mixture: In a large mixing bowl, combine the peanut butter, soy sauce, lime juice, sesame oil, sesame seeds, sambal oeleek (chile garlic paste), rice vinegar, grated ginger, grated garlic, and red pepper flakes (if using). Whisk together until well combined and smooth.
- Prepare the Noodles: Add the ramen noodles to the boiling salted water and cook according to the instructions, stirring frequently, or they are until al dente. Drain the noodles, run under cool water and toss until cold, and drain again. Transfer the noodles to the mixing bowl with the peanut sauce and toss gently with tongs until the noodles are evenly coated in the sauce. Add the sliced cucumber, chopped cilantro, and sliced scallions, and toss again gently. Season to taste. Note: If you're struggling tossing the noodles, you can add a tablespoon or so of water to help loosen the sauce.
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