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Asian Peanut Noodles with Chicken

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Asian Peanut Noodles with Chicken made with rice noodles, scallions, carrots, broccoli slaw, bean sprouts in a spicy peanut sauce. A winning combination of spicy, crunchy, sweet and salty will tantalize your taste buds.

Asian Peanut Noodles with Chicken – Lightened Up

Asian Peanut Noodles with Chicken

This dish is so popular on my blog I included it in my first cookbook, The Skinnytaste Cookbook (photo credit above Penny De Los Santos). To lighten up this dish, I load it up with lean protein and lots of veggies. If you love peanut sauce, you will also love this Chicken Satay with Spicy Peanut Sauce and these Shrimp Summer Rolls with Hoisin Peanut Sauce.

Asian Peanut Noodles with Chicken, Lightened Up is delicious, made with stir fried chicken strips, rice noodles, scallions, carrots, broccoli slaw, bean sprouts in a spicy peanut sauce. A winning combination of spicy, crunchy, sweet and salty will tantalize your taste buds.

To make this peanut sauce light, I love using Better n Peanut Butter (avail on amazon, see affil link). It has 85% less fat than peanut butter and tastes really good when used in recipes like this. If you’ve tried it let me know what you think. If you can’t find it, regular peanut butter will do, you will have to adjust the macros.

Rice sticks or rice noodles can be found in the Asian section of your supermarket and make this a gluten free dish. If you can’t find rice noodles, udon noodles or even linguini would work. Or skip the noodles and use spiralized veggies instead (sweet potatoes would be great here). Although there’s a long list of ingredients, one everything is prepped it really comes together quite quickly. To save time, buyt pre-shredded carrots and broccoli slaw, this will help speed things up.

Variations:

  • Try this with shrimp instead of chicken.
  • Make it vegetarian and use tofu in place of chicken.
  • Can’t find use Better n Peanut Butter regular peanut butter in it’s place.

How To Make Asian Peanut Noodles

More Asian Noodle Recipes You Will Love

Asian Peanut Noodles with Chicken

4.93 from 52 votes
9
Cals:359
Protein:22
Carbs:53
Fat:6
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.
Course: Dinner
Cuisine: Asian
Asian Peanut Noodles with Chicken, Lightened Up is delicious, made with stir fried chicken strips, rice noodles, scallions, carrots, broccoli slaw, bean sprouts in a spicy peanut sauce. A winning combination of spicy, crunchy, sweet and salty will tantalize your taste buds.
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Yield: 6 Servings
Serving Size: 1 1/3 cups

Ingredients

For the Peanut Sauce:

  • 1 cup reduced sodium chicken broth
  • 5 tbsp Better n Peanut Butter
  • 1 tbsp srracha chili sauce
  • 2 tbsp honey
  • 2 tbsp soy sauce use Tamari for gluten free
  • 1 tbsp freshly grated ginger
  • 2 cloves garlic minced

For the chicken:

  • 16 oz chicken breast cut into thin strips
  • salt and pepper to taste
  • 1 tbsp sriracha chili sauce more or less to taste
  • juice of 1/2 lime
  • 4 cloves garlic crushed
  • 1 tbsp fresh ginger grated
  • 1 tbsp soy sauce use Tamari for gluten free
  • 1/2 tbsp sesame oil
  • 8 oz rice noodles
  • 3/4 cup green onion chopped
  • 1 -1/4 cups shredded carrots
  • 1- 1/4 cups cup shredded broccoli slaw
  • 1 cup bean bean sprouts
  • 2 tbsp chopped peanuts
  • 1 lime sliced
  • cilantro for garnish optional

Instructions

  • 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.
    Asian Peanut Noodles with Chicken
  • 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.

Last Step:

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Video

Nutrition

Serving: 1 1/3 cups, Calories: 359 kcal, Carbohydrates: 53 g, Protein: 22 g, Fat: 6 g, Saturated Fat: 0.5 g, Cholesterol: 48 mg, Sodium: 670 mg, Fiber: 4 g, Sugar: 9 g

Categories:

 

Veggies sauteed in wok until tender and crisp.

 

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339 comments on “Asian Peanut Noodles with Chicken”

  1. Gina – we have been making this recipe for close to 8 years and still love it! I’m happy to see people are still using it! We made it at a family reunion and it was a HUGE hit! I just wanted to say thank you (again)! 🙂

  2. This was delicious! I used regular peanut butter, and had to shred fresh carrots and frozen broccoli, but followed every else exactly.  My family loved the heat and flavor.  Thank you for a great recipe!

  3. This was really good! Like someone else said I usually like all your recipes but rarely comment. I subbed out the chicken for tofu. After pressing the tofu I used the same marinade. I think the tofu really absorbed the flavors super well. Maybe more than chicken would. Used the air fryer to cook the tofu separately and just threw it on top at the end.

  4. Yum! This is definitely going into my rotation. I like that it’s flexible, too – this would be great with tofu or even egg as a protein. And I’ll definitely be adding bell peppers next time I make this. 

  5. Tweaked it a little bit with what I had around and it came out decent! Will def come out better following the recipe perfectly bc this got a little soggy. Didn’t have chicken broth so used water for the sauce. Used kelp noodles after soaking them. Grocery didnt have broccoli slaw this time around so just used shredded cabbage (which made it soggy!). Nice flavor though and loved the heat! Sauce didnt get thick until I added it to the pan with chicken and noodles and cooked it down a little longer.

  6. This was really REALLY good! I doubled it and I’m so glad I did!! I used the rice noodles (for the first time) and it was so yummy!

  7. Have you ever made this in the instant pot? I have a recipe for a pad Thai in the instant pot that turns out delicious, but would rather have your “skinnier” version. 

  8. I’ve been using your recipes for years, and am so sad Injust discovered this one. Delicious! I thought the spice was perfect, but will cut it a little next time for my ten and twelve year olds. Another winner!

  9. Trader Joe’s here in Seattle says that as of this month (April 2019) they are no longer carrying Better ‘n Peanut Butter. Bummer, I always got it there.
    I think it may still be available at Target and I also just found it through Amazon Prime Now for under $2. Love it, didn’t want to give it up. It’s half the calories of regular pb and great in recipes like this one.

    1. Hi Kayley. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  10. Delicious! I moved step 3 up to Step 1 and marinated the chicken while prepping everything else and it came out so flavorful. Cant wait to have this as leftovers!

  11. If you are confused about the directions concerning the garlic and sesame oil. The recipe is in Gina’s 1st cookbook “The Skinnytaste Cookbook “. The directions there are very clear. If you don’t have the cookbook, you’ll have to wing it. But you really can’t ruin this recipe if you take the total amount of garlic and just divide it. Great recipe! Good luck!

  12. This is my favorite recipe so far.  I felt like I was a chef after tasting it.  My sixteen year old daughter looks at it and said what is this?!  Then she tried some and went back for seconds and thirds. Gina, thank you for the wonderful recipe and giving me time with my family at the dinner table having a healthy meal.  

  13. Gina, I’d like to make this but can’t reconcile the ingredient list with the instructions for the garlic. I see others have asked but I haven’t come across a response. Help?!

    1. I ignored the ingredient list and followed the amounts in the directions I used 3 gloves in the peanut sauce, 4 cloves in the chicken, 2 cloves in the slaw mix. I’m not sure if that’s right but it was delicious and you really can’t go wrong with adding a little extra garlic.

  14. Amazing, made this last night for my picky family. And they all loved it! I will definitely make this again!