Peanut Noodles with Sauteed Chicken

peanut chicken

Peanut Noodles with Shredded Chicken & Vegetables


    • 1 pound boneless, skinless chicken breasts
    • ½ cup smooth natural peanut butter
    • 2 tablespoons reduced-sodium soy sauce
    • 2 teaspoons minced garlic
    • 1½ teaspoons chile-garlic sauce, or to taste (see Ingredient note)
    • 1 teaspoon minced fresh ginger
    • 8 ounces whole-wheat spaghetti
    • 1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas


  • Put a large pot of water on to boil for cooking pasta.
  • Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
  • Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
  • Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave.
  • Ingredient Note: Chile-garlic sauce (or chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar and is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets and keeps up to 1 year in the refrigerator.

Serving size: 1½ cups

Per serving: 378 calories; 13.0 g fat(2.0 g sat); 8.0 g fiber; 37.0 g carbohydrates; 27.0 g protein; 47.0 mcg folate; 42 mg cholesterol; 4.0 g sugars; 0.0 g added sugars; 3801.0 IU vitamin A; 28.0 mg vitamin C; 47.0 mg calcium; 3.0 mg iron; 359 mg sodium; 378.0 mg potassium

Recipe and Image Courtesy of Eating

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