Peanut Chicken with Peanut Noodles

Peanut Chicken with Peanut Noodles

I love peanut sauce. I don’t even need the chicken, noodles, or vegetables.

I could eat just the peanut sauce by the spoonful.

It makes everything taste amazing including simple rice noodles and vegetables. It’s so easy to make at home, takes two minutes to whisk together, it’s far more cost-effective than those small storebought jars, and you control the ingredients. I adapted the peanut sauce portion of today’s recipe from my 2012 Peanut Noodles with Vegetables.

The dish is easy, ready in 20 minutes, and packed with so much flavor from the peanut butter, ginger, and sesame oil. Sesame oil provides the classic peanut sauce flavor profile and it’s a must-have.

There’s awesome texture contrast between the crispy sugar snap peas, crunchy carrots and peanuts, the tender chicken, and soft rice noodles. Look for rice noodles (sometimes called pad thai noodles) in the Asian aisle of mainstream grocery stores.

The dish is great warm but also tastes great chilled. The flavors develop over time and it tastes even better the next day. And homemade always tastes better than takeout.

Peanut Chicken with Peanut Noodles

Peanut sauce makes everything taste amazing including simple rice noodles and vegetables. It's so easy to make at home and takes two minutes to whisk together. The dish is easy, ready in 20 minutes, and packed with so much flavor from the peanut butter, ginger, and sesame oil. Sesame oil provides the classic peanut sauce flavor profile and it's a must-have. There's awesome texture contrast between the crispy sugar snap peas, crunchy carrots and peanuts, the tender chicken, and soft rice noodles. The dish is great warm but also tastes great chilled. The flavors develop over time and it tastes even better the next day. Homemade is always better than takeout.

Yield: serves 4 to 6

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients

  • 1/4 cup honey
  • 1/4 cup sesame oil
  • 2 tablespoons apple cider vinegar
  • 1 to 2 teaspoons ground ginger, or to taste
  • 1 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces and seasoned with salt and pepper
  • 1 cup sugar snap peas or snow peapods
  • 3/4 to 1 cup shredded carrots
  • 1/2 cup red bell peppers, diced small
  • 2 tablespoons cilantro leaves, finely minced
  • 1/2 cup peanuts, roughly chopped if desired (I used honey-roasted peanuts)
Read the whole recipe on Averie Cooks