ASIAN PEANUT NOODLES WITH CHICKEN
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.
Provided by Gina
Categories Dinner
Time 40m
Number Of Ingredients 23
Steps:
- 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.
- 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.
Nutrition Facts : ServingSize 1 1/3 cups, Calories 359 kcal, Carbohydrate 53 g, Protein 22 g, Fat 6 g, Cholesterol 48 mg, Sodium 670 mg, Fiber 4 g, Sugar 9 g, SaturatedFat 0.5 g
THAI CHICKEN PEANUT NOODLES
My husband loves the spicy flavors in these Thai chicken noodles and often breaks out the chopsticks for a more immersive experience. - Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.
Nutrition Facts :
PEANUT NOODLE BOWLS WITH CHICKEN
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the noodles in a large bowl and cover with boiling water; let stand for 10 minutes. Drain and rinse under cold running water. Wipe out the bowl; return the noodles to the bowl.
- Puree the peanut butter, fish sauce, lime juice, ginger and 1/3 cup water in a blender until smooth. Pour the dressing over the noodles; toss to coat.
- Top each serving of noodles with the chicken, cucumber, carrots, pea shoots, jalapeno and herbs. Toss just before serving.
Nutrition Facts : Calories 440, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 35 milligrams, Sodium 978 milligrams, Carbohydrate 64 grams, Fiber 4 grams, Protein 18 grams, Sugar 6 grams
THAI PEANUT CHICKEN AND NOODLES
This versatile chicken recipe is very similar to chicken pad Thai but easier to make and tastes just as good. Rice noodles can be swapped with mung bean noodles or any type of egg noodles. -Kristina Segarra, Yonkers, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For sauce, whisk together first eight ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well., In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan., In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber and chopped peanuts. Serve immediately.
Nutrition Facts : Calories 444 calories, Fat 13g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 1270mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.
PEANUT CHICKEN WITH NOODLES
Go nuts over this fabulous tangle of pasta, peppers, asparagus, and tender chicken perfectly coated with prepared peanut sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Cook spaghetti as directed on package. Drain.
- Meanwhile, heat 1 tablespoon of the oil in wok or 12-inch skillet over medium-high heat until hot. Add chicken; cook and stir 4 to 6 minutes or until chicken is no longer pink in center. Remove chicken from skillet; place on plate and cover to keep warm.
- Add remaining tablespoon oil to wok. Add carrot; cook and stir 2 minutes. Add bell pepper and asparagus; cook and stir an additional 2 to 3 minutes or until vegetables are tender.
- Add cooked spaghetti and peanut sauce. Return chicken to wok; toss to coat. Cook and stir about 2 minutes or until thoroughly heated.
Nutrition Facts : Calories 585, Carbohydrate 55 g, Cholesterol 70 mg, Fat 4, Fiber 4 g, Protein 39 g, SaturatedFat 4 g, ServingSize 2 Cups, Sodium 400 mg, Sugar 7 g
DENISE'S PEANUT CHICKEN
This wonderful recipe is a family favorite of ours - and we have 3 very young children! Everyone who enjoys this recipe always asks what restaurant we ordered it from! It is fast and simple to make. I would say it's a bit like a stir fry with a Thai flavor! Serve on top of cooked brown or classic white rice. Very good with a simple side like mandarin oranges to complete this meal
Provided by NEECEEWAGS
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue cooking until tender.
- In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in peanuts, and garnish with reserved green onions and cilantro to serve.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 18.8 g, Cholesterol 46.2 mg, Fat 29.1 g, Fiber 5.6 g, Protein 29.7 g, SaturatedFat 4.4 g, Sodium 154.9 mg, Sugar 5.9 g
PEANUT NOODLES WITH CHICKEN
Ideas for picky eaters: Add different vegetables that suit your children's taste. Sliced green beans, sugar snaps, and scallions work especially well. Or just let them eat it plain. Each serving is 1 1/2 cups. I found this recipe in Parenting magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories < 30 Mins
Time 19m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine, and cook according to package directions. Just before draining, scoop out and reserve 1/4 cup of the cooking water and add the carrot, bell pepper, and snow peas to the pot. Drain.
- While the pasta cooks, make the sauce. Combine the hoisin, rice vinegar, peanut butter, and broth in a small saucepan. Bring the sauce to a boil; immediately reduce the heat and simmer about 4 minutes, or until it's smooth and thick.
- Toss together the pasta and vegetables, sauce, and chicken. If the sauce is too thick, stir in the reserved pasta cooking water. Serve warm or at room temperature. For a little heat in your serving, stir in some chili paste.
Nutrition Facts : Calories 613.6, Fat 23.5, SaturatedFat 5.2, Cholesterol 59.3, Sodium 338.5, Carbohydrate 63.2, Fiber 6.5, Sugar 12.3, Protein 39.3
PEANUT CHICKEN WITH NOODLES
An easy weeknight meal, with a nutty and spicy flavour - you make most in the microwave
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 9
Steps:
- Cook the rice noodles according to the pack instructions. Meanwhile, put the chicken and pepper in a microwave-proof dish and cover. Microwave on High for 2 mins, until piping hot.
- Drain the rice noodles and tip into a bowl. Stir through the beansprouts. Whisk the chilli sauce and soy sauce together, then stir through the noodles, along with the chicken, pepper and spring onions. Scatter over the peanuts and coriander to serve.
Nutrition Facts : Calories 407 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 3.59 milligram of sodium
PEANUTTY THAI NOODLES WITH CHICKEN
Yummy peanut-flavored noodles with grilled chicken.
Provided by vtronlone
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place chicken on the preheated grill and cook for 7 to 8 minutes. Flip and cook until no longer pink in the center and the juices run clear, 7 to 8 minutes longer. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and slice.
- While the chicken is grilling, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
- Whisk chicken broth, peanut butter, and soy sauce together in a large saucepan. Bring to a simmer over medium hat. Stir in vegetables, noodles, and chicken; cook until liquid is absorbed, 3 to 5 minutes.
- Remove from the heat and season with salt and pepper. Drizzle lime juice over top.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 52.4 g, Cholesterol 55.8 mg, Fat 8.9 g, Fiber 4.5 g, Protein 32.4 g, SaturatedFat 2 g, Sodium 1139.6 mg, Sugar 4.9 g
CHICKEN AND PEANUT NOODLES
Quick, easy and very tasty. A chicken and noodle dish, for all peanut butter lovers. Child friendly as well. Adapted from a Family Circle recipe.
Provided by Loungelizzy
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In skillet, heat oil on med high. Stir-fry chicken and garlic 3 or so minutes. Remove the chicken. Spoon peanut butter into skillet. Whisk in water, vinegar, soy sauce, pepper flakes and 1 seasoning packet from noodles. Do not use both packets (strong flavor).
- Bring to a boil: add noodles breaking them up slightly. Add cooked chicken and cover. Simmer 4 minute to separate noodles. sprinkle with veggies cover and simmer 3 more minute Stir. Add green onions on top. I also added some chopped peanuts on top. Serve and enjoy! Just as good the next day.
Nutrition Facts : Calories 367.8, Fat 19.5, SaturatedFat 5.1, Cholesterol 48.4, Sodium 946.3, Carbohydrate 24.4, Fiber 2.2, Sugar 3.4, Protein 25.1
CHILLI CHICKEN WITH PEANUT NOODLES
Whip up this healthy chilli chicken noodle bowl in just 25 minutes. The addition of peanut butter gives it richness yet it's still under 500 calories
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 12
Steps:
- Heat the oil in a wok and add all the stir-fry ingredients except for the tamari. Toss over a high heat for a min, then cover, reduce the heat and cook for 5 mins more until the chicken is tender. Toss through the tamari.
- Meanwhile, cook the noodles in a pan of boiling water for 5 mins. Drain, but reserve the water. Mix the peanut butter, lime juice and zest, cumin and 3 tbsp of the water, then toss with the noodles until coated. Serve with the stir-fry.
Nutrition Facts : Calories 437 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 1 milligram of sodium
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