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, 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.
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4.93 from 52 votes
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Asian Peanut Noodles with Chicken

359 Cals 22 Protein 53 Carbs 6 Fats
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Yield: 6 Servings
COURSE: Dinner
CUISINE: Asian
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.

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.

Video

Nutrition

Serving: 11/3 cups, Calories: 359kcal, Carbohydrates: 53g, Protein: 22g, Fat: 6g, Saturated Fat: 0.5g, Cholesterol: 48mg, Sodium: 670mg, Fiber: 4g, Sugar: 9g
WW Points Plus: 8
Keywords: Asian Peanut Noodles with Chicken, Lighter Asian Peanut Noodles with Chicken, Low Calorie Peanut Chicken Noodles, Skinny Peanut Chicken

 

Veggies sauteed in wok until tender and crisp.

 

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337 comments

  1. So I used PB Fit with this recipe instead of peanut butter (Enough to get 5 tablespoons). I used much less honey since the PB Fit is also already sweet. I followed everything else but ended up using more sriracha, garlic, and ginger to taste. The PB Fit may have overpowered the other flavors a bit. I also used a little bit of lime juice. The downside was that this sauce didn’t thicken for me but most likely from using the PB Fit and not real peanut butter – but it came out delicious! The marinade for the chicken is also going to be a new staple for me.

  2. It was okay. The sriracha was the only strong flavor

  3. I’be made this for my family and gotten rave reviews. I’d love to make it on my night to cook on vacation for a few families. I’m thinking of combining the peanut sauce ahead so it’s ready to cook and also seasoning the chicken ahead then freezing until night before making. Do you think that will work well and/or do you have any other make ahead tips? 

  4. Loved this recipe. Added some of my favourite vegetables. A hit

  5. Really yummy! I didn’t have Better n Peanut Butter, so I used 2 TBS of regular peanut butter, and 3 TBS PB2. I also cut the sriracha in half, and it still had a pretty good kick to it, I thought. Overall – delicious, as always. Thank you so much for sharing!
    P.S. I wish I could upload a picture to the comments, but I can understand how that might be difficult to moderate.