Chicken recipes

THAI PEANUT CHICKEN NOODLES

The chicken fastest noodle dish you could ever whip up in much less than half-hour. Full of flavor, and maybe served as an aspect or main!

THAI PEANUT CHICKEN NOODLES

THAI PEANUT CHICKEN NOODLES

INGREDIENTS:

  • 2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded
  • 1 tablespoon olive oil
  • 2 boneless, skinless chicken breasts, cut into 1-inch chunks
  • 2 cups shredded cabbage
  • 2 carrots, peeled and shredded
  • 2 green onions, thinly sliced
  • 1/4 cup fresh cilantro leaves
  • 2 tablespoons chopped peanuts

FOR THE SAUCE

    • 1/4 cup peanut butter
    • 1/4 cup reduced-sodium soy sauce
    • 3 cloves garlic, minced
    • 2 tablespoon honey
    • 1 tablespoon freshly grated ginger
    • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon Sriracha, optional

DIRECTIONS:

  1. In a medium bowl, whisk together peanut butter, soy sauce, garlic, honey, ginger, vinegar, sesame oil, and Sriracha, if using; set aside.
  2. In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
  3. Heat olive oil in a large skillet over medium heat. Add chicken to skillet and cook until golden, about 3-4 minutes.
  4. Stir in cabbage, carrots and green onions until heated through, about 1 minute.
  5. Stir in Yaki-Soba and peanut butter mixture until well combined, about 2 minutes.
  6. Serve immediately, garnished with cilantro and peanuts, if desired.

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